Broccoli Egg Bites

5 from 8 votes

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 Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: American

Servings: mini bites

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.

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.