So, Broccoli Cheddar Egg Bites—Ever Tried Making These?
I still remember the first time I tried making these at home. I was *convinced* there was some secret Starbucks wizardry involved. Turns out, the biggest trick is not spilling the egg mix when you’re half-awake (yep, done that). Honestly, these little bites have become my favorite save-the-morning breakfast—especially when the fridge is staring back with those lonely ingredients. Oh, and my neighbor Jo once insisted that you can only make them in a sous vide. Respectfully, Jo is wrong. You’ll see.
Why I Keep Coming Back to This Recipe
I make this when, well, breakfast needs to be quick—like what-do-you-mean-work-starts-in-20-minutes quick. My family goes crazy for this because, apparently, everything tastes better in muffin form. Actually, one of my kids calls them ‘egg cupcakes’ (no icing… yet). And look, there’s something a bit magical about getting veggies and cheese into one bite. You know those days when you’re just tired of toast or cereal? This is the answer. Plus, less mess in the morning—always a win.
Here’s What You’ll Need (Swaps Totally Welcome)
- 5 large eggs (I’ve used 4 when I ran out; it still worked, just a bit thinner)
- 1 cup steamed broccoli florets, chopped small (fresh or frozen—I admit, I’ve microwaved from frozen and nobody noticed)
- 3/4 cup shredded Cheddar cheese (sharp, mild, whatever’s languishing in your cheese drawer; my grandmother swore by Kraft but honestly, any cheddar will do)
- 1/4 cup whole milk (I sometimes use half n half when feeling fancy, or just regular milk—almond milk worked once, just a little bland)
- 1/4 teaspoon salt (eh, pinch it with your fingers, it’s fine)
- Cracked black pepper (who’s counting?)
- Optional add-ins: a handful of chopped scallions or a sprinkle of garlic powder (trust me—garlic powder = a delight)
Let’s Make ‘Em: Directions (No Stress)
- Preheat your oven to 350°F (180°C). I often forget this and end up waiting around. Try not to, but if you do, sip some coffee and pretend it was planned.
- Generously grease a muffin tin—I use cooking spray, but butter works if you’re feeling nostalgic. Don’t worry if some sticks; it adds character.
- Whisk the eggs in a big bowl. Throw in the milk, salt, and pepper. Sometimes I add a bit too much pepper, but nobody’s ever complained (yet).
- Stir in your cheese and broccoli, plus any add-ins. This is where I sneak a taste or two—raw eggs aside, I just can’t help it. Don’t panic if it looks a bit lumpy.
- Spoon the mixture into the muffin tin—about 3/4 full. If you overfill, they get really fluffy but kind of stick together. Eh, you’ll find your groove.
- Bake for 20-25 minutes. Sometimes the edges puff up like soufflés, other times they just lurk quietly. Totally normal. They’re done when the tops look set and a little golden.
- Let them cool for about 5 minutes before removing. Or, if you’re me, burn your fingers slightly in the rush to try one (every time).
(Oh, and if you can’t get them out neatly, run a butter knife around the edge. Works a charm.)
Random Notes: Stuff I’ve Learned on the Way
- Turns out, pre-steaming the broccoli matters—unless you want micro-bites of raw stalk (not recommended unless you’re a rabbit).
- I tried adding feta once. Let’s just say: keep feta for salads, not these bites.
- If you leave them in the pan too long, they sweat oddly. No big deal, just a little steamy.
Things I’ve Messed With (aka Variations)
- Swapped cheddar for Swiss—actually quite nice, gives it a mellow flavor, almost nutty.
- Threw in some diced cooked bacon because, well, bacon.
- One time I added diced tomatoes. It got watery and, honestly, looked a bit sad. Wouldn’t recommend unless you dry them thoroughly first.
- Added a little spinach. It’s a good way to hide greens from picky eaters (or yourself).
Do You Really Need Fancy Equipment?
A muffin tin is ideal (standard 12-cup is great), but in a pinch I’ve used little ramekins on a cookie sheet. Jo claims she uses a silicone tray, which is easier to clean but mine always gets lost in the cupboard for months, so who knows where that’s gone again.
How to Store — If There’s Anything Left
Just pop ‘em in an airtight container in the fridge. They’ll last up to three days—though honestly, in my house it never lasts more than a day! You can freeze them too, but they’re a bit softer when reheated. Not a dealbreaker.
How We Like to Serve Ours
I love these straight from the fridge, but my partner insists they’re best warmed with a blob of hot sauce. Sometimes, we do breakfast-for-dinner with a salad and too much coffee. On Saturdays, my youngest dunks them in ketchup because, well, he puts ketchup on everything. No judgment from me.
Pro Tips—Learned the (Slightly) Hard Way
- Don’t skip greasing your pan—even if it looks non-stick. Once, I did. Regretted it for, like, twenty minutes scraping bits out.
- Let them cool a bit before scooping out. Rushing means broken bites, which are not Instagram-worthy (or so my niece says, anyway).
- If you double the batch, use two mixing bowls. Otherwise, things get chaotic and you’ll find egg in places you didn’t mean to.
Questions Folks Often Ask Me About These
- Can I use a blender to mix? Oh totally! (Actually, I find it works better by hand, less foamy that way.)
- Do paper muffin liners work? Technically yes, but they stick a bit. Next time, I might just stick to greased pans—less faff.
- Can I make them dairy-free? Sure thing, use a plant milk and a vegan cheese. Someone once told me to try nutritional yeast. It tasted… different. Not bad, just different.
- Why are my bites a little soggy? Two things: maybe your veggies were too wet (pat them dry next time), or your oven runs cool. Or could be that the universe was just having a laugh.
- Do these taste better the next day? I think so, but I rarely get the chance to find out. They go fast.
Okay, that’s probably way more than you ever wanted to know about Broccoli Cheddar Egg Bites, but hey—better too much than too little, right? If you give these a whirl (even half-asleep), lemme know how it goes. Or if you invent some wild new variation—send it my way, just maybe not with pineapple. Trust me, tried it once. Just…no.
Ingredients
- 6 large eggs
- 1 cup broccoli florets, finely chopped
- 1 cup shredded cheddar cheese
- 1/4 cup whole milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons finely chopped green onions
Instructions
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1Preheat the oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with olive oil or nonstick spray.
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2In a skillet over medium heat, warm olive oil and sauté broccoli for 3–4 minutes until slightly tender. Remove from heat and let cool slightly.
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3In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
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4Fold in the cooked broccoli, cheddar cheese, and green onions until evenly distributed.
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5Evenly pour the egg mixture into the prepared muffin tin. Fill each cup about three-quarters full.
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6Bake for 18–20 minutes or until the egg bites are set and lightly golden on top. Let cool for a few minutes before removing from the tin. Serve warm.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
110cal
Protein:
9 gg
Fat:
7 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
2 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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