Introduction

These Broccoli Ham and Cheese Egg Muffins are a perfect protein-packed breakfast or snack. Packed with veggies and savory ham, they are quick to prepare and easy to customize. Enjoy a nutritious start to your day with these tasty muffins.

Broccoli Ham and Cheese Egg Muffins Recipe - Recipe Image

Ingredients

6 large eggs
¾ cup egg whites
Salt and ground black pepper (to taste)
¾ cup diced fully cooked ham (about 6 ounces)
¾ cup small chopped broccoli florets (fresh or frozen)
1 red bell pepper, finely diced (about ¾ cup)
¾ cup shredded sharp cheddar cheese

Instructions

Step 1: Preheat your oven to 400˚F (200˚C) and lightly grease a 12-cup muffin tin.
Step 2: In a bowl, whisk together the eggs and egg whites until well combined. Stir in the diced ham, broccoli florets, and red bell pepper. Season with salt and pepper to taste.
Step 3: Use a small ladle or measuring cup to pour the mixture evenly into the muffin tin, filling each cup about ¾ full.
Step 4: Sprinkle the shredded cheddar cheese evenly on top of each muffin cup.
Step 5: Bake in the preheated oven for 10 to 12 minutes, or until the egg muffins are set and spring back when lightly touched.
Step 6: Remove from oven and let cool slightly before serving. Enjoy warm!

Tips & Variations

To make this recipe vegetarian, substitute the ham with extra vegetables like mushrooms or spinach.
Use different cheeses such as mozzarella or pepper jack for a flavor twist.
If using frozen broccoli, thaw and drain excess water before mixing.
For easier cleanup, line your muffin tin with silicone liners or paper liners.

Storage

Store leftover muffins in an airtight container in the refrigerator for up to 4 days. To reheat, microwave each muffin for about 20-30 seconds or until warmed through. These muffins also freeze well—freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen in the microwave or oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs only instead of egg whites?

Yes, you can use all whole eggs if you prefer. This will make the muffins richer and more filling but also slightly higher in calories and fat.

Can I prepare these muffins in advance?

Absolutely! You can make these muffins ahead of time and store them in the fridge or freezer. They make great grab-and-go meals for busy mornings.

Broccoli Ham and Cheese Egg Muffins Recipe

Print Recipe

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4.7 from 57 reviews

Delicious and protein-packed Broccoli Ham and Cheese Egg Muffins that are perfect for a quick breakfast or snack. These savory muffins combine fluffy eggs, tender broccoli, diced ham, and sharp cheddar cheese, baked to perfection in a muffin tin for easy portioning and eating on the go.

Author: Sophie
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 12 egg muffins 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Egg Mixture

6 large eggs
¾ cup egg whites
Salt and ground black pepper, to taste

Add-ins

¾ cup diced fully cooked ham (about 6 ounces)
¾ cup small chopped broccoli florets (fresh or frozen)
1 red bell pepper, finely diced (about ¾ cup)

Topping

¾ cup shredded sharp cheddar cheese

Instructions

Preheat the oven: Set your oven to 400˚F (204˚C) to prepare for baking the egg muffins.
Prepare the egg mixture: In a large bowl, whisk together the 6 large eggs and ¾ cup egg whites until fully combined. Season with salt and black pepper to taste. Stir in the diced ham, chopped broccoli florets, and finely diced red bell pepper until evenly distributed.
Fill the muffin tin: Grease a 12-cup muffin tin lightly. Using a small ladle or measuring cup, fill each muffin cup about three-quarters full with the egg mixture. This portioning ensures the muffins will bake evenly and have space to rise.
Add cheese topping: Sprinkle approximately ¾ cup of shredded sharp cheddar cheese evenly over the tops of the filled muffin cups for a flavorful crust.
Bake the muffins: Place the muffin tin in the preheated oven and bake for 10 to 12 minutes. The muffins are done when they are completely set and spring back lightly when touched.
Serve warm: Remove the muffins from the oven and let them cool slightly. Serve warm and enjoy these wholesome, cheesy, and nutritious egg muffins straight from the pan or on the go.

Notes

Use fresh or frozen broccoli florets; if using frozen, thaw and drain excess water before adding.
You can substitute sharp cheddar with your preferred cheese such as mozzarella or pepper jack.
Feel free to customize by adding other vegetables or herbs like spinach, mushrooms, or chives.
To make the muffins dairy-free, omit the cheese or use a dairy-free cheese alternative.
Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat before serving.

Keywords: egg muffins, broccoli ham and cheese, breakfast, quick breakfast, protein muffins, low carb breakfast, healthy breakfast muffins