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If you want a healthy protein-packed breakfast that you can eat on the go, you need to make my Broccoli Cheddar Egg Bites.
These egg bites are packed with broccoli, so you get a pop of green and so many nutrients. The combo of the veggie with shredded cheddar cheese is just so good. My favorite ingredient might just be the lemon zest, though. It might seem like a surprising ingredient to add to egg bites, but it helps to offset some of the more savory flavors with a bit of brightness. To keep them light and fluffy, I add in cottage cheese (or ricotta), which also increases the protein. I blend the whole mixture up until it’s frothy so that all of the ingredients are well-incorporated.
Not only are these egg bites delicious, but they’re also such a good meal prep option for quick and nourishing breakfasts. I like to make these on Sunday so I can easily reheat and eat them throughout the week!
ingredients:
- Broccoli Florets
- Large Eggs
- Whole Milk Cottage or Ricotta Cheese
- Sharp Cheddar Cheese
- Kosher Salt
- Freshly Ground Black Pepper
- Garlic Powder
- Lemon Zest
- Hot Sauce
step-by-step:
step one: preheat the oven and prep the muffin pan
Preheat the oven to 375℉. Lightly grease a silicone 12-cup muffin pan with cooking spray. Place the silicone pan on a baking sheet. (This will make it easier to transfer to the oven without spilling.)
step two: steam and chop the broccoli
Place 1 inch of water in a pot with a steamer basket. Bring to a boil. Add the broccoli florets. Steam the broccoli florets for 5 minutes or until just tender. Remove the steamer basket and set aside.
Let the broccoli cool enough to handle, then dice into very small pieces. Evenly divide the diced broccoli into the bottom of the prepared muffin pan. There should be about 2 tablespoons of chopped broccoli in each muffin tin.
step three: blend the egg mixture
In a high-speed blender, combine the eggs, cottage cheese or ricotta, cheddar cheese, salt, pepper, garlic powder, lemon zest, and hot sauce. Blend until smooth, 20 to 30 seconds.
step four: fill the muffin pan
Evenly distribute the egg mixture over the broccoli until each muffin tin is about 3/4 full.
step five: bake and serve
Transfer to the oven and bake until the eggs have just set, being careful not to overcook them, about 15 minutes. The egg bites might puff up slightly, but they will deflate as they cool.
Remove from the oven and let cool in the pan for 5 minutes. Once cool, carefully loosen up the edges of each bite using a mini-silicone spatula or butter knife to remove the egg bites.
Recipe fAQs:
I like to use a silicone muffin pan for this recipe to prevent the eggs from sticking. If you do not have a silicone muffin pan, you can use a classic metal muffin pan. Just be sure to spray generously with non-stick cooking spray.
The recipe calls for hot sauce, which adds a little bit of heat, but you can definitely omit it for a milder bite.
Yes! The egg bites can be refrigerated in an airtight container for up to 3 days or in the freezer for up to 2 months.
The next time you’re looking for a quick and nourishing breakfast, I hope you try these Broccoli Cheddar Egg Bites! Comment below and let me know what you think!
Want more healthy breakfast recipes? Try these!
Copycat Starbucks Pesto & Ciabatta Egg Bake
Freezer Friendly Breakfast Sandwiches
Roasted Red Pepper Egg White Bites
Broccoli Cheddar Egg Bites
Ingredients
- 2 cups small broccoli florets
- 10 large eggs
- 3/4 cup whole milk cottage or ricotta cheese
- 3/4 cup shredded sharp cheddar cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon lemon zest (from about 1/2 small lemon)
- 1 teaspoon hot sauce, such as Crystal
Instructions
Preheat the Oven and Prep the Muffin Pan:
- Preheat the oven to 375℉. Lightly grease a silicone 12-cup muffin pan with cooking spray. Place the silicone pan on a baking sheet. (This will make it easier to transfer to the oven without spilling.)
Steam and Chop the Broccoli:
- Place 1 inch of water in a pot with a steamer basket. Bring to a boil. Add the broccoli florets. Steam the broccoli florets for about 5 minutes or until just tender. Remove the steamer basket and set aside.
- Let the broccoli cool enough to handle then dice into very small pieces. Evenly divide the diced broccoli into the bottom of the prepared muffin pan.
Blend the Egg Mixture:
- In a high-speed blender, combine the eggs, cottage cheese or ricotta, cheddar cheese, salt, pepper, garlic powder, lemon zest, and hot sauce. Blend until smooth, 20 to 30 seconds.
Fill the Muffin Pan:
- Evenly distribute the egg mixture over the broccoli until each muffin tin is about 3/4 full.
Bake and Serve:
- Transfer to the oven and bake until the eggs have just set, being careful not to overcook them, 15 to 20 minutes. The egg bites might puff up slightly, but they will deflate as they cool.
- Remove from the oven and let cool in the pan for 5 minutes.
- Once cool, carefully loosen up the edges of each bite using a mini-silicone spatula or butter knife to remove the egg bites.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.
The nutrition information states 103g of protein per egg bite. Is this correct?
I just recalculated the nutrition info to reflect the serving size, not the entire batch 🙂
Loved these! A great combo and alternative to more meat in breakfast bites. Hot sauce and all, my fiancé loved them and said they were perfectly seasoned! A winning recipe for sure
These sound great and I eat egg bites many mornings before work. How long are they good in the fridge and whats the best way to freeze them?
Thank you!
Yes, they can definitely be made in advance and stored in the fridge/freezer! Keep them in an airtight container for up to 3 days in the fridge or in the freezer for up to 2 months.
These are delicious! A perfect thing to pop in the freezer for a new mom.
I have a suggestion/question about eggs; I am wondering if you would consider using liquid volume measure for your eggs rather than the number of eggs? I am in Canada & I wonder if egg sizes are the same as I ended up with a lot of extra liquid.
Thank you for giving me that feedback- I will definitely consider this moving forward.
Is it okay to use 2% millet cottage cheese?
Yes, these would be great with cottage cheese!
What’s the best way to reheat after it’s been frozen?
Using the defrost setting, just microwave them in 30 second intervals until warmed through! Cover them with a slightly damp paper towel so that they don’t dry out.