Breakfast Egg Muffins with Broccoli

5 from 3 reviews

Healthy Egg Muffins with fluffy eggs, vegetables and cheese. Make ahead and freezer friendly breakfast on-the-go.

  • Author: Olena of
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: North American


  • 3 large eggs + 1.5 cups egg whites or 9 large eggs
  • 1/2 cup cottage cheese or 1/4 cup feta
  • 1/4 cup any melting cheese, shredded
  • 1 tbsp onion or garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper, ground
  • 1/8 tsp red pepper flakes
  • 1 cup quinoa, cooked
  • 2 cups broccoli, snap peas or asparagus, coarsely chopped
  • 1/2 cup parsley or dill, chopped
  • 2 green onion sprigs, chopped
  • Cooking spray (I use Misto)


  1. Preheat oven to 350 degrees F and place unbleached muffin liners into a 12 muffin tin and spray with cooking spray (alternatively, you could use silicone muffin tin).
  2. In a large mixing bowl, whisk eggs and egg whites for 30 seconds. Add cottage cheese, mozzarella cheese, onion (garlic) powder, salt, pepper, red pepper flakes and stir to combine. Add quinoa, broccoli, parsley and green onions, and mix.
  3. Fill each muffin with egg mixture 3/4 full and sprinkle with extra mozzarella cheese on top (optional). Bake for 20 mins and then broil until golden brown crust appears (optional). Remove from the oven and let cool about 10 minutes. Serve hot or cold.

Store: Refrigerate in an airtight container (I use primarily these glass containers) for up to 5 days. Reheat in microwave for easy breakfast on-the-go or a snack.

Freeze: In an airtight container for up to 3 months. Defrost in a microwave or thaw on a counter.

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