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Imagine a meal where you can have all the nutritious goodness of eggs, broccoli, and cheese in a convenient, portable package. These broccoli and cheddar egg bites hit the mark! Perfect for busy days or a protein-packed snack, these savory morsels are flavorful, easy to make, and great for meal prepping.

Ingredients

Units Scale
  • 8 large eggs
  • 1 cup broccoli florets, finely chopped
  • 1 cup sharp cheddar cheese, grated
  • 2 tablespoons fresh thyme leaves, minced (or 2 teaspoons dried thyme)
  • 1/4 cup milk
  • Salt and pepper, to taste
  • Non-stick cooking spray or butter, for greasing

Instructions

  1. Preparation (10 minutes): Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tin with non-stick cooking spray or butter.
  2. Prepare Mixture (5 minutes): While your oven is preheating, whisk together the eggs, milk, salt, and pepper in a large mixing bowl until well combined. Stir in the chopped broccoli, grated cheddar cheese, and thyme leaves.
  3. Fill Muffin Tin (5 minutes): Evenly distribute the egg mixture among the muffin cups, filling each about 2/3 full.
  4. Bake (20-25 minutes): Place the muffin tin in the oven and bake for 20-25 minutes, or until the centers of the egg muffins are set and no longer jiggly.
  5. Cool & Serve (5 minutes): Remove from the oven and let the egg muffins cool in the tin for a few minutes. Use a knife to loosen the edges and transfer the muffins to a serving plate.

Notes

When baking, keep an eye out to ensure they don’t overcook; you want them just set for the perfect texture. They can be enjoyed fresh or stored in an airtight container in the refrigerator for up to 3 days. For an added touch, serve with a side of salsa or hot sauce. If you’re looking for a complementary beverage, a fresh orange juice or an iced tea wonders with this dish. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition