Broccoli Cheddar Egg Muffins

These Broccoli Cheddar Egg Muffins are the perfect recipe for your weekly meal prep! They’re low carb, gluten free, and so delicious!!

Prep: 10 minsCook: 20 minsTotal: 30 mins
Servings: 12 1x


  • 2 heads broccoli, chopped
  • 2 tablespoons cooking oil
  • 7 eggs
  • 1/2 cup whole milk
  • 1 teaspoon garlic powder
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground pepper
  • 1 cup shredded cheddar


  1. Preheat oven to 400F.
  2. Chop the broccoli. It’s best if the broccoli is chopped smaller so you get some with each bite.
  3. Put the cooking oil and broccoli in a pan over medium-high heat.
  4. Sauté the broccoli for about 5 – 7 minutes.
  5. Remove from heat and set aside.
  6. In a large bowl, whisk together the eggs, milk, garlic powder, sea salt, and pepper.
  7. Add in the cheddar and broccoli.
  8. Mix until combined.
  9. Distribute the egg mixture evenly into 12 lined muffin tins.
  10. Sprinkle top with additional cheddar (optional).
  11. Bake in the oven for 20 minutes. If you want the tops to be more golden brown, broil on high for 2 minutes, then remove.
  12. Cool on a rack and store in an airtight container in the fridge until you’re ready for pack ’em and eat ’em.
© The Toasted Pine Nut