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When it comes to breakfast, finding a dish that is both delicious and nutritious can sometimes feel like a challenge. Enter the Cheesy Broccoli Sunrise Muffins — a delightful blend of flavors that transforms ordinary ingredients into a breakfast staple. These muffins are not just an indulgence; they are a smart choice for anyone looking to incorporate more vegetables into their morning routine. Whether you’re a busy professional, a parent juggling multiple responsibilities, or simply someone who loves good food, these muffins offer a quick and satisfying way to kick-start your day.

Cheddar and Broccoli Egg Muffins for Breakfast

Start your day with the delicious and nutritious Cheesy Broccoli Sunrise Muffins! Packed with tender broccoli, gooey cheddar, and fluffy eggs, these muffins are the perfect blend of flavors and textures. Ideal for busy mornings or as a healthy snack, they're easy to customize with your favorite add-ins. Whip up a batch to enjoy throughout the week, fueling your mornings with wholesome goodness. Dive into the joys of baking and the satisfaction of a nutritious breakfast!
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Ingredients
  

1 cup fresh broccoli florets, chopped finely

1 cup sharp cheddar cheese, grated

6 large eggs

1/4 cup milk (whole or your choice)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional for a kick)

1/2 cup cooked and crumbled bacon or diced ham (optional)

Non-stick cooking spray or muffin liners

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a muffin tin by either spraying it with non-stick cooking spray or lining it with muffin liners.

    Prep Broccoli: In a small pot of boiling water, blanch the chopped broccoli for 2-3 minutes until bright green. Drain and cold shock in ice water to stop the cooking. Once cooled, drain again and set aside.

      Mix Eggs: In a large mixing bowl, whisk together the eggs and milk until fully combined. Add garlic powder, onion powder, salt, pepper, and red pepper flakes (if using). Mix well.

        Combine Ingredients: Gently fold in the blanched broccoli, grated cheddar cheese, and optional bacon or ham into the egg mixture, ensuring even distribution.

          Fill Muffin Tin: Pour the egg mixture into each muffin cup, filling them about 3/4 full. The mixture should make approximately 12 muffins.

            Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg muffins are puffed up and a toothpick inserted into the center comes out clean.

              Cool & Serve: Once baked, remove the muffin tin from the oven and let it cool for a few minutes before removing the muffins. Serve warm or allow them to cool completely before storing.

                Storage: These muffins can be stored in an airtight container in the fridge for up to 4 days. They can also be frozen for up to 2 months. Reheat in the microwave or oven before serving.

                  Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 12 muffins