Introduction

Oh, the mornings! Sometimes you just want something warm, savory, and that doesn’t involve a frantic search for cereal. This recipe for Broccoli and Cottage Cheese Egg Muffins is like a little hug in breakfast form. I remember the first time I made these – the aroma filling my kitchen was so inviting, and knowing they were packed with goodness made them even better. They’re ridiculously simple to whip up, making them perfect for busy weekdays or lazy weekend brunches.

Why You’ll Love This Recipe

Fast: Seriously, you can have these mixed and in the oven in under 10 minutes!
Easy: No fancy techniques here, just a simple mix-and-bake.
Giftable: Imagine bringing a batch of these warm, cheesy muffins to a friend’s house – they’ll adore you!
Crowd-pleasing: Even picky eaters tend to love the cheesy, broccoli-filled goodness.

Ingredients

Gathering your ingredients is a breeze for these delightful muffins:

1½ cups chopped steamed broccoli: I like to steam mine until it’s tender but still has a little bite. You can use frozen broccoli florets, just make sure to thaw and pat them dry.
1 cup cottage cheese: This is our secret weapon for creaminess and protein! Full-fat or low-fat works, whatever you have on hand.
6 large eggs: The binder that holds all this deliciousness together.
½ tsp garlic powder: Just a little nudge of savory flavor.
½ cup shredded cheddar cheese: Because what’s better than cheese? More cheese! Use your favorite sharp or mild cheddar.
Salt and pepper to taste: Don’t forget to season! A pinch of each goes a long way.

How to Make It

Alright, let’s get these amazing muffins into your oven!

Preheat and Prep: First things first, preheat your oven to 350°F (175°C). While that’s warming up, get your muffin tin ready. You can either grease each cup really well or line them with those cute little paper muffin liners. Either way works wonderfully.
Mix it All Up: Grab a medium-sized bowl. Toss in your chopped steamed broccoli, cottage cheese, eggs, garlic powder, shredded cheddar cheese, and a good pinch of salt and pepper.
Stir ’til Combined: Give everything a good stir with a whisk or a fork until it’s all nicely combined. You want to make sure those eggs are fully incorporated and everything looks happy together.
Fill ’em Up: Now, carefully divide your mixture evenly among the prepared muffin cups. I like to use an ice cream scoop or a sturdy spoon for this – it makes it so much neater! Don’t overfill them; about ¾ of the way full is perfect.
Bake to Golden Perfection: Pop that muffin tin into your preheated oven. Bake for about 20-25 minutes. You’ll know they’re ready when they’re set in the middle and have a lovely, light golden color around the edges. A toothpick inserted into the center should come out clean.
Cool Down: Once they’re done, take them out of the oven and let them cool in the muffin tin for just a few minutes. This helps them firm up a bit more before you try to take them out.

Substitutions & Additions

Feeling a little adventurous in the kitchen? You can totally customize these! Here are some ideas:

Veggies: Swap out the broccoli for finely chopped bell peppers, spinach (make sure to squeeze out excess moisture!), or even some diced mushrooms.
Cheese: Monterey Jack, Gruyere, or even a sprinkle of Parmesan cheese would be delicious.
Spice: Add a pinch of red pepper flakes for a little kick, or some chopped chives for a fresh oniony bite.
Meat: For extra protein, you could add some cooked and crumbled bacon or diced ham.

Tips for Success

A few little pointers to make sure your egg muffins turn out perfectly every time:

Don’t Overbake: Overcooked eggs can become rubbery. Keep an eye on them after the 20-minute mark!
Pat Broccoli Dry: If you’re using frozen broccoli, make sure it’s well-drained and patted dry. Excess water can make your muffins a little soggy.
Prep Ahead: You can steam and chop your broccoli the day before, saving you even more time in the morning.
Even Distribution: Using a measuring cup or scoop to divide the batter ensures your muffins bake evenly.

How to Store It

These muffins are fantastic for meal prep! Once they’ve cooled completely, you can store them in an airtight container in the refrigerator for up to 3-4 days. They also freeze beautifully! Just wrap them individually in plastic wrap or place them in a freezer-safe bag. To reheat, you can pop them in the microwave for about 30-60 seconds, or in a toaster oven for a few minutes until warmed through.

FAQs

Can I make these without cottage cheese?

Yes, you can! You can substitute the cottage cheese with an equal amount of ricotta cheese or even plain Greek yogurt for a similar creamy texture. You might need to adjust the salt slightly depending on the type of yogurt you use.

Are these muffins healthy?

Absolutely! They’re packed with protein from the eggs and cottage cheese, plus vitamins and fiber from the broccoli. They make a great healthy breakfast or snack option.

Can I use a mini muffin tin?

You certainly can! Just reduce the baking time. Mini muffins will likely take around 12-15 minutes to bake. Keep an eye on them!

Broccoli Cheddar Egg Muffins

Wholesome and easy broccoli cheddar egg muffins, perfect for a quick and savory breakfast or snack.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Servings 12 muffins

Equipment

Muffin tin greased or lined with paper liners
Medium-sized bowl
whisk or fork
ice cream scoop or spoon for dividing batter
toothpick for checking doneness
Airtight container for storage
Microwave for reheating
Toaster oven for reheating

Ingredients

Main ingredients

1.5 cups chopped steamed broccoli tender but still has a little bite. can use frozen broccoli florets, thawed and patted dry.
1 cup cottage cheese full-fat or low-fat.
6 large eggs
0.5 tsp garlic powder
0.5 cup shredded cheddar cheese sharp or mild.
salt to taste
pepper to taste

Instructions

Preheat oven to 350°F (175°C). Grease muffin cups or line with paper liners.
In a medium bowl, combine chopped steamed broccoli, cottage cheese, eggs, garlic powder, shredded cheddar cheese, salt, and pepper.
1.5 cups chopped steamed broccoli
Stir until all ingredients are nicely combined.
Divide the mixture evenly among the prepared muffin cups, filling about ¾ of the way full.
Bake for 20-25 minutes, or until set in the middle and lightly golden around the edges. A toothpick inserted into the center should come out clean.
Let muffins cool in the tin for a few minutes before removing.

Notes

These muffins can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen. Reheat in the microwave for 30-60 seconds or in a toaster oven for a few minutes.