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Broccoli Cheddar Cups

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Broccoli Cheddar Cups are a healthy, kid-friendly breakfast, lunch or snack idea that the whole family will love.  Broccoli, bell peppers and onions are mixed together with eggs and cheddar cheese and baked into delicious egg muffins packed with calcium and protein. The perfect start to your day or an easy packable lunch or snack option.

Broccoli Cheddar Cups make a nice breakfast! Packed with protein and calcium these are not only healthy but filling.

Broccoli Cheddar Cups

Depending on where you live, the start of the school year is just around the corner.

My parents live in Tennessee and they start in the middle of August. Can you believe that? As we start to think about the school year, food will become a topic of conversations with moms, dads and kids.

Today’s Broccoli Cheddar Cups are the perfect kid-friendly breakfast, lunch or snack and adults love them too. My husband likes to have these on hand when he is running late for work because he can easily take the Broccoli Cheddar Cup with him in the car.  These are also great for kids because they can be warmed up in under 1 minute for an easy breakfast as the kids run out the door, or packed in a lunchbox and taken to school.

Broccoli Cheddar Cups make a nice breakfast! Packed with protein and calcium these are not only healthy but filling.

I know for me, when I was growing up, quick, easy and healthy meals were really important throughout the school year, especially when I started to get very involved in sports. It is especially important to make sure that we are getting protein and calcium as a part of our daily diet to keep us energized and fueled throughout the day. These Broccoli Cheddar Cups mix together eggs, giving you that boost of protein, along with cheddar cheese for calcium, and I of course snuck in vitamin rich vegetables.

Oh, and who doesn’t love broccoli and cheese together?

If you are a lover of broccoli and cheese soup, you should give these Broccoli Cheddar Cups a try. I have a couple of versions of egg muffins on my site {Vegetarian Egg Muffins and Southwestern Taco Egg Muffins} and both have been very popular, and for good reason.

Broccoli Cheddar Cups make a nice breakfast! Packed with protein and calcium these are not only healthy but filling.

Not only are these great for the kids and school lunch boxes they are nice to have on hand in your freezer for when company comes to town.

We recently had friends visiting and I pulled out 6 of these Broccoli Cheddar cups, heated them up for a couple of minutes in the microwave and had a nice little plate of egg muffins to set out and accompany our coffee, orange juice and yogurt.

Lets talk about how easy these are to make!

  1. You start by cooking the broccoli and then whisking together your eggs and egg whites.
  2. Next you will sauté the onion and bell pepper until soft and add that into the egg mixture along with the broccoli, cheddar cheese and spices and give it a good mix.
  3. Pour the egg mixture into greased muffin tins {about 3/4 of the way full} and bake at 375 degrees F for 20-25 minutes. You want to make sure the egg muffins are set and the edges begin to turn golden brown. Remove them from the oven and let them sit for 30 minutes to cool off. Once they are cool you can remove them and enjoy!

Broccoli Cheddar Cups make a nice breakfast! Packed with protein and calcium these are not only healthy but filling.

One thing I really love about egg muffins, like these Broccoli Cheddar Cups, is that they are freezer friendly. You can freeze half for later by wrapping them individually in plastic warp, and then putting them in a large ziplock bag for later. Once you are ready to eat an egg muffin you will remove it from the freezer and microwave it for 1-2 minutes. It is that easy!

As the busy days of the school year approach us, keep this recipe on hand! It really does make a quick and easy meal!

Below is the recipe and you can also find this on Drink-Milk.com .

Broccoli Cheddar Cups make a nice breakfast! Packed with protein and calcium these are not only healthy but filling.

Broccoli Cheddar Cups

Yield: 14 large muffins
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Broccoli Cheddar Cups are a healthy, kid-friendly breakfast, lunch or snack idea that the whole family will love. Broccoli, bell peppers and onions are mixed together with eggs and cheddar cheese and baked into delicious egg muffins packed with calcium and protein. The perfect start to your day or an easy packable lunch or snack option.

Ingredients

  • 3 cups broccoli florets, steamed
  • 2 Tablespoons olive oil
  • 8 eggs
  • 4 egg whites
  • 1/2 cup sweet onion, chopped
  • 1/2 bell pepper {color of your choice}, seeds removed, chopped
  • 1 + 1/2 cups cheddar cheese, separated
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Instructions

  1. Preheat the oven to 375 degrees. Grease your muffin tins {enough for 14-16 large muffins} and set aside.
  2. Steam or cook the broccoli florets until tender. Remove from heat and set aside.
  3. In a large bowl crack the eggs ad add the egg whites and whisk them together. Set aside.
  4. In a large skillet heat 2 Tablespoons olive oil over medium high heat. Add the onion and bell pepper and sauté for 6-7 minutes, until the onion is soft.
  5. Add the cooked vegetables and broccoli to the eggs along with 1 cup of the cheddar cheese. Mix to combine. Add the nutmeg, salt and pepper and gently stir to combine everything together.
  6. Pour the egg mixture into the greased muffin tins {about 3/4 of the way full} and sprinkle each muffin with a small amount of the 1/2 cup of cheddar cheese.
  7. Put the egg muffins in the oven and bake for 20-25 minutes until the egg muffins are set in the middle and begin to turn golden brown on the edges.
  8. Remove from the oven and let cool for a 1/2 hour before removing from the muffin tin.
  9. Refrigerate the egg muffins in an airtight container for up to a week.

Notes

If you want to freeze these wrap them in plastic wrap individually and then put them in a large ziplock bag. Remove from the freezer when you are ready to eat them and heat them in the microwave for two minutes or until warm.

Broccoli Cheddar Cups are the perfect on-the-go breakfast and snack! So easy to throw together!

Today’s post was sponsored by ADA Mideast . As always, opinions are 100% my own. Thanks for supporting the brands that allow me to create new and delicious recipes!

 

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Baker32

Saturday 16th of June 2018

These were easy to make and delicious. I good alternative to cereal. Can you give the nutrition amounts?

1 Month of Easy & Healthy Baby Finger Food Recipes · Urban Mom Tales

Friday 26th of May 2017

[…] up is the Broccoli Cheese Egg Muffins.  I loosely followed this recipe but I didn’t pre cook veggies, used garlic powder instead of nutmeg, I used 12 entire eggs […]

Beth Blacksin

Monday 1st of August 2016

Julia: Question: say you dont have brocolli--does zucchin have too much mosture if you cook it first. I was trying to think waht other green vegie one could substitute! Thanks for posting.....

Julia

Monday 1st of August 2016

Great question! I think zucchini works depending on how you add it in. One thought would be to dice it up and another thought would be to try shredding it and then using two paper towels to squeeze out the excess water. I honestly don't know how it would turn out but I think it sounds good and would be worth a try. Other options would be spinach or kale, any type of bell pepper {sauté them first}. With any vegetable, I would quickly sauté them a little so they soften before adding them to the egg mixture to bake. Let me know what you end up doing and how you like them!

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