Broccoli and Cheddar Egg Muffins

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Portable, fluffy egg muffins packed with tender broccoli florets and sharp cheddar cheese for a quick keto-friendly breakfast or snack. This American-inspired keto recipe (low carb), ready in about 30 minutes, pairs large eggs, broccoli florets, cheddar cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 6, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 6 American cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin with 1 tbsp butter thoroughly.
  2. Step 2: In a large bowl, whisk together 8 large eggs, 1/4 cup heavy cream, 1 tsp salt, and 1/2 tsp black pepper until smooth and slightly frothy.
  3. Step 3: Fold in 1 cup finely chopped broccoli florets and 1 cup shredded cheddar cheese evenly into the egg mixture.
  4. Step 4: Pour the mixture evenly into the 12 muffin cups, filling each about 3/4 full.
  5. Step 5: Bake in the preheated oven for 18-20 minutes until the muffins are set, puffed, and lightly golden on top.
  6. Step 6: Let cool 5 minutes before removing from the tin. Serve warm or store in the refrigerator for up to 3 days.

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