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Broccoli & Cheddar Egg Muffins

Servings: 3 Total time: 25 min


  • 1/2 cup Broccoli, chopped

  • 1/2 cup Mushrooms, chopped

  • 1/4 cup Cheddar Cheese, Reduced Fat, shredded

  • 5 Egg, whisked

  • 1/4 tsp Sea Salt


  1. Preheat the oven to 350ºF. Grease a muffin tray or use a silicone muffin tray.

  2. Divide the broccoli, mushrooms, and cheese evenly between the cups of the prepared muffin tray.

  3. Mix the eggs and salt together and pour into the muffin tray. Bake for 18 to 20 minutes or until the eggs are cooked through. Let cool for five minutes. Enjoy!


Leftovers: Refrigerate in an airtight container for up to three days.

Serving Size: One serving is two egg muffins.

Dairy-Free: Use vegan cheese.

More Flavor: Add red pepper flakes.

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