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Broccoli Egg Bites

By Lily Payen

on Nov 08, 2022, Updated Mar 17, 2024

10 Comments

These broccoli egg bites are great to batch-make for an easy breakfast. They are a great way to incorporate some veggies first thing in the morning!

These egg bites are packed with broccoli and cheddar flavor – the ultimate taste combo! They are freezer-friendly and great to meal prep, store, and reheat for a well-balanced meal on those busy mornings!

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What You’ll Need

Here is what you’ll need to make these broccoli egg bites:

• Eggs: The main ingredient for these bites.
• Shredded Cheese: For added flavor and taste.
• Heavy Cream: Used to add a little fluffiness and creaminess to the bites.
• Broccoli: Nutritional powerhouse rich in essential vitamins and minerals.
• Spices: Onion powder, black pepper, and salt for some added flavor.

Step By Step Instructions

1. Place the broccoli florets in a microwave-safe bowl and pour 2 tablespoons of water on top. Cover the bowl with a plate and microwave it for 2 minutes, or until the broccoli is tender. Chop the broccoli into small pieces and set aside.
2. In a separate bowl, whisk the eggs.
3. Add the cheese, heavy cream, salt, pepper, and onion powder into the bowl with the eggs and whisk until combined.
4. Add about 1 teaspoon of chopped broccoli into each mini muffin cup.
5. Pour about 1 tablespoon of the egg mixture into each mini muffin cup. Make sure to evenly distribute the shredded cheese into each muffin cup. Sprinkle the top of each muffin cup with a little extra shredded cheese. Note: If you are using a silicone muffin pan, make sure to place it on top of a cookie baking pan so that the egg mixture doesn’t fall as you transfer the pan to the oven. Silicone muffin pans are very wobbly and the mixture could easily tip over.
6. Bake the bites at 350 degrees F for about 15 minutes or until a toothpick inserted comes out clean.

Ingredient Substitutions

• Heavy cream: The heavy cream may be substituted with whole milk, half and half, or a dairy-free alternative.
• Cheese: For a dairy-free version, substitute the cheese for dairy-free shredded cheese.

Storage Instructions

Let the egg bites completely cool and store them in an airtight container for up to 4 days in the fridge. To freeze, wrap each egg bite individually in plastic wrap and store in a freezer-safe Ziploc bag for up to 2 months. I know that it seems like a lot of work to wrap each mini bite individually, but I find that this helps best with retaining its taste. Alternatively, you can use something like a food saver to store the bites and remove air from the bag. To reheat, simply microwave the muffins for 20-30 seconds, or until warmed through!

Recipe Notes

• This recipe makes around 24 mini broccoli egg bites. You may make regular-sized egg muffins by adding a few more minutes to the total bake time.
• I like to use a silicone muffin pan to bake these egg bites as they pop out easily without any sticking. If using a regular mini muffin pan, be sure to coat it with cooking spray beforehand. 
• The egg bites puff up a lot while baking but shrink back down once they cool.
• I used cheddar cheese in these bites, but Mozzarella cheese is a good low-sodium option.

You may also like:

• Broccoli and Cheese Pinwheels
• Broccoli and Cheese Bites
• Savory Veggie Muffins

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5 from 8 votes

Broccoli Egg Bites

By: Lily Payen

These broccoli egg bites are great to batch-make for an easy breakfast. They are a great way to incorporate some veggies first thing in the morning!

Prep: 5 minutes mins

Cook: 15 minutes mins

Total: 20 minutes mins

Servings: 24 mini bites

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Ingredients 

1x2x3x

• ▢ 6 eggs
• ▢ ½ cup shredded cheddar cheese, (plus more to sprinkle on top)
• ▢ ¼ cup heavy cream
• ▢ 1 cup chopped broccoli florets
• ▢ ¼ tsp onion powder
• ▢ ¼ tsp salt, (optional)
• ▢ ⅛ tsp black pepper

US Customary – Metric

Instructions 

• Preheat the oven to 350 degrees F (180 degrees C).
• Place the broccoli florets in a microwave safe bowl and pour 2 tablespoons of water on top. Cover the bowl with a plate and microwave it for 2 minutes, or until the broccoli is tender. Chop the broccoli into small pieces and set aside.
• In a separate bowl, whisk the 6 eggs.
• Add the cheese, heavy cream, salt, pepper, and onion powder into the bowl with the eggs and whisk until combined.
• Add about 1 teaspoon of chopped broccoli into each mini muffin cup.
• Pour about 1 tablespoon of the egg mixture into each mini muffin cup. Make sure to evenly distribute the shredded cheese into each muffin cup. Sprinkle the top of each muffin cup with a little extra shredded cheese. Note: If you are using a silicone muffin pan, make sure to place it on top of a cookie baking pan so that the egg mixture doesnt fall as you transfer the pan to the oven. Silicone muffin pans are very wobbly and the mixture could easily tip over.
• Bake the bites at 350 degrees F for about 15 minutes or until a toothpick inserted comes out clean.

Notes

• This recipe makes around 24 mini broccoli egg bites. You may make regular-sized egg muffins by adding a few more minutes to the total bake time.
• I like to use a silicone muffin pan to bake these egg bites as they pop out easily without any sticking. If using a regular mini muffin pan, be sure to coat it with cooking spray beforehand. 
• The egg bites puff up a lot while baking but shrink back down once they cool.
• I used cheddar cheese in these bites, but Mozzarella cheese is a good low-sodium option.

Nutrition

Calories: 35.15kcal, Carbohydrates: 0.48g, Protein: 2.11g, Fat: 2.76g, Saturated Fat: 1.37g, Polyunsaturated Fat: 0.28g, Monounsaturated Fat: 0.8g, Trans Fat: 0.004g, Cholesterol: 46.08mg, Sodium: 57.18mg, Potassium: 31.68mg, Fiber: 0.1g, Sugar: 0.19g, Vitamin A: 143.11IU, Vitamin C: 3.4mg, Calcium: 26.36mg, Iron: 0.23mg

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