Cheesy Broccoli Keto Egg Muffins

When you need a simple yet satisfying breakfast, these Cheesy Broccoli Keto Egg Muffins are the answer.

They’re high in protein, low in carbs, and full of cheesy, broccoli-filled goodness. I love how easy they are to make.

Plus, they’re versatile enough to enjoy as a snack or even as part of your lunch or dinner.

Why You'll Love This Recipe

Kid-Friendly: If you’ve got little ones like I do, you know the struggle of finding something they’ll actually eat without a fuss. These egg muffins are cheesy, soft, and just the right size for tiny hands. And guess what? They’re a sneaky way to get some veggies in too.

Low-Carb: Keeping things keto doesn’t mean you have to give up on tasty food. These egg muffins are low in carbs but high in flavor, making them perfect for staying on track with your keto goals.

Delicious Hot or Cold: Whether you’re in the mood for a warm, comforting bite or a quick cold snack, these muffins fit the bill. They taste just as good out of the fridge as warmed up in the microwave.

Ingredients You’ll Need

8 large eggs

1 cup broccoli, chopped

1 cup shredded cheddar cheese

1/4 cup heavy cream

1/2 tsp garlic powder

Salt and pepper, to taste

1/2 tsp baking powder (optional)

How to Make the Cheesy Broccoli Keto Egg Muffins

Step 1: Preheat Your Oven and Prep the Muffin Tin

Start by preheating your oven to 375°F (190°C). While the oven is heating up, grab your muffin tin and lightly grease it with butter or non-stick spray. This will ensure that your muffins pop right out when they’re done baking.

Step 2: Cook the Broccoli

If you’re using fresh broccoli, give it a quick steam or blanch just until it’s tender. If you’re using frozen, make sure it’s thawed and well-drained. You don’t want any extra moisture making your muffins soggy.

Step 3: Mix the Eggs and Cream

In a large mixing bowl, crack your eggs and add the heavy cream. Whisk them together until the mixture is smooth and well combined. This is the base of your muffins, so make sure it’s nice and creamy.

Step 4: Add the Broccoli and Cheese

Fold in your cooked broccoli and shredded cheese into the egg mixture. Stir everything together until the broccoli and cheese are evenly distributed.

Step 5: Season the Mixture

Add the garlic powder, salt, and pepper to the mixture. Give it one last stir to make sure all the flavors are well blended.

Step 6: Fill the Muffin Tin

Pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 of the way full. The muffins will puff up as they bake, so leave a little room at the top.

Step 7: Bake

Pop the muffin tin into your preheated oven and bake for 20-25 minutes, or until the muffins are set and lightly golden on top. You can test them by inserting a toothpick into the center, if it comes out clean, they’re done!

Step 8: Cool and Enjoy

Let the muffins cool in the tin for a few minutes before transferring them to a wire rack. Serve them warm, or let them cool completely before storing them in an airtight container in the fridge.

Tips for The Perfect Cheesy Broccoli Keto Egg Muffins

Don’t Overcook the Eggs

One of the biggest mistakes you can make with egg muffins is overcooking them. They can go from perfectly fluffy to rubbery in just a few minutes, so keep an eye on them during the last few minutes of baking.

Use a Silicone Muffin Tin

If you’ve ever struggled with muffins sticking to the pan, a silicone muffin tin is a game-changer. It makes popping the muffins out so much easier.

Variations to Try

Spinach and Feta:

Swap the broccoli for fresh spinach and the cheddar for crumbled feta. This gives the muffins a Mediterranean twist.

Sausage and Pepper Jack:

Use cooked sausage instead of broccoli and pepper jack cheese for a spicy kick.

Mushroom and Swiss:

Replace the broccoli with sautéed mushrooms and swap the cheddar for Swiss cheese.

Zucchini and Parmesan:

Grated zucchini and Parmesan cheese add a light and fresh flavor to these muffins.

FAQs

Can I Make These Dairy-Free?

Absolutely. You can use coconut cream instead of heavy cream and swap out the cheese for a dairy-free alternative. They’ll still be delicious!

What’s the best way to reheat these muffins?

You can pop them in the microwave for 20-30 seconds or warm them in the oven at 350°F for about 5-10 minutes.

Can I use frozen broccoli?

Yes! Just make sure to thaw and drain it well before adding it to the egg mixture.

How Long Do These Muffins Last?

These muffins will keep in the fridge for up to 5 days. Store them in an airtight container, reheat them in the microwave, or enjoy them cold.

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Happy cooking! 🍳

These Cheesy Broccoli Keto Egg Muffins are the perfect grab-and-go breakfast.

Filled with broccoli and cheddar, they're a tasty way to start your day with only 1 net carb per muffin.

Ideal for meal prep, these muffins are a delicious and healthy choice for busy mornings.