Broccoli Cheese Egg Muffins

Broccoli Cheese Egg Muffins

Broccoli Cheese Egg Muffins

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Cook Time 22 mins
Course Breakfast
Servings 3


  • 3 eggs
  • 1/4 cup low fat milk
  • Ground black pepper to taste
  • 1/4 cup shredded part-skim Swiss cheese or provolone cheese
  • 1/2 cup chopped broccoli (1/2 inch pieces)
  • 1/4 cup chopped bell pepper
  • 2 tablespoons finely chopped shallot or onion
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons finely chopped parsley


  • Heat oven to 350°F.
  • Whisk eggs, milk, and ground pepper in a mixing bowl.
  • Add in veggies, parsley and cheeses and stir until combined.
  • Spoon an even amount of egg mixture into 6 greased muffin cups, about 1/4 cup each.
  • Bake in oven just until set, 20-22 minutes.
  • Cool on rack for 5 minutes.
  • Serve warm. Makes 3 servings (2 muffins per serving).


Try baking ahead of time, refrigerating overnight then re–warming in the morning.
Adapted from
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