Broccoli Ham and Cheese Egg Muffins Recipe
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.
- 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
