Cheesy Broccoli & Chive Baked Egg Muffins

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fluffy, protein-packed egg muffins loaded with broccoli and chives, perfect for meal prep or a quick breakfast that’s ready in 35 minutes. This american-inspired breakfast ready in about 35 minutes combines large eggs, broccoli, chives into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 180 calories and feeds 6, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. 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.

★ 4.0 (10 ratings) Prep: 15 min Cook: 20 min Serves 6 American cuisine 180 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Steam 1 cup broccoli florets for 5 minutes until bright green and tender-crisp, then chop finely. Finely chop 2 tbsp chives.
  2. Step 2: Whisk together 6 large eggs, 1/4 cup milk, 1/4 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder in a large bowl until fully combined.
  3. Step 3: Fold in 1/2 cup shredded cheddar cheese, 1/4 cup diced red onion, steamed broccoli, and 2 tbsp chopped chives into the egg mixture.
  4. Step 4: Pour the mixture evenly into a greased 6-cup muffin tin (about 3/4 full per cup). Bake for 20 minutes until the edges are golden and center is set (no jiggle when shaken).
  5. Step 5: Let muffins cool in the tin for 5 minutes before transferring to a wire rack. Serve warm or store in the fridge for up to 5 days.

Frequently asked questions

How long does Cheesy Broccoli & Chive Baked Egg Muffins take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Cheesy Broccoli & Chive Baked Egg Muffins?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Cheesy Broccoli & Chive Baked Egg Muffins?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cheesy Broccoli & Chive Baked Egg Muffins for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cheesy Broccoli & Chive Baked Egg Muffins?

American breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes