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Broccoli and Red Onion Egg Muffins Cups

Broccoli and Red Onion Egg Muffins Cups on a blue plate with muffins in the background

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Broccoli and Red Onion Egg Muffins Cups 

Egg Muffin Cups are one of life’s delicious breakfast pleasures, and these Broccoli and Red Onion Egg Muffin Cups are a flavorful version that’s easy to make.

Fresh broccoli florets, red onion chunks, and cheese combine with scrambled eggs to make mini muffins you can quickly cook up and serve, or store for meal prep for days to come.

Keep reading to learn how easy egg bites are to make!

Need more breakfast options? Try any of these:

Why You’ll Love Broccoli and Red Onion Egg Muffin Cups

Broccoli and Red Onion Egg Cups are filling and nutritious. They’re a filling breakfast, brunch, or snack.

If you’re a ‘breakfast for dinner lover’ like me, you can also make these at suppertime and enjoy them alongside bacon, ham, or sausage.

You can also serve them with a salad or some extra veggies for a light summer meal that will still give you lots of energy.

Helpful Equipment To Make Broccoli Cheese Egg Bites 

Here’s what you’ll need to have on hand to make these Broccoli, Onion, and Cheese Egg Bites

Recipe Ingredients

  • 1 tablespoon olive oil
  • 200 grams of broccoli
  • 1 small-medium red onion
  • 1 cup of shredded cheese
  • 8 eggs
  • 3 tablespoons of milk
  • A pinch of salt and pepper
Broccoli and Red Onion Egg Muffins Cups

How To Make Broccoli and Red Onion Egg Muffin Cups

Begin by preheating your oven to 375°F (190°C). Take out a silicone muffin tray. If you don’t have a silicone one, a metal cupcake tin will work fine. Line it with cupcake papers or spray it with cooking oil. Set it to the side.

Cut up the broccoli into small pieces. Dice the onions. 

Bring a small pot of water to a boil and add in the cut broccoli. You can also steam the broccoli if you’d like. Once it’s cooked, place the pieces on a plate lined with a paper towel.

In a mixing jug or mixing bowl, add the eggs, milk, salt, and pepper. Whisk together as if you were making scrambled eggs.

Place a small amount of broccoli, uncooked red onion, and shredded cheese in your muffin cups.

Next, pour the egg mixture into the egg cups, filling each one depending on how big or small you’d like each egg bite to be.

Bake for 30 minutes, or until a toothpick inserted comes out clean. The egg cups will rise while cooking and will compress as they cool.

Remove the tray from the oven and allow it to cool until it’s able to be touched. Pop the egg cups out of the tray and place them on a cooling rack or plate that’s covered with paper towel to absorb any extra moisture.

Serve warm.

Prep Time

These egg muffin cups take 10 minutes to prep.

Are Broccoli and Cheese Egg Muffin Cups Vegan?

Broccoli and cheese egg muffin cups are not vegan since they contain eggs, but they are gluten-free!.

Recipe Variations

This recipe is very easy to customize, and that’s one of the best things about egg muffin cups. Here are a few ideas:

Eggs: Make an egg white version by omitting the yolks. Add 3-4 extra egg whites to replace the lost volume.

Vegetarian Option: These egg bites are already vegetarian, but you can add plenty more veggies! Bell peppers, spinach, or mushrooms are delicious! I recommend sauteing them first.

Meat: Try adding cooked and crumbled ground breakfast sausage! Yum!

Tips & Tricks and Recipe Notes

  • Don’t overcook your broccoli. Cook just until it can be easily pierced with a fork. It will cook more in the oven, so you don’t want it to end up mushy.
  • If you want, you can cook your red onion until it’s caramelized. The uncooked red onion has a nice bite and texture to it, but caramelized onion will also taste yummy in these egg bites.
  • I think these taste best with a sharp-tasting cheese like sharp cheddar, but just about any cheese will do. Shred up anything in your fridge!
Broccoli and Red Onion Egg Muffins Cups on a blue plate with muffins in the background

How to Store

One of the best things about egg bites is that they store and reheat really well! You can make these in batches and store them for up to 3 days in an airtight container or Ziploc bag.

You can also freeze them, which is the best part. Make a few batches and store them in the freezer for up to 3 months. Just pull out as many as you need at a time.

FAQs

How do I reheat egg muffin cups?

I think the easiest way is in the microwave. These reheat really fast. Just place them in the microwave on a plate and heat them for 10-15 seconds.

Check that they’re hot through. If not, put them back in for another 10 seconds.

Can I make Starbucks egg bites at home?

Yes! You can make copycat Starbucks egg bites at home with this recipe. Starbucks makes a few different varieties of egg bites.

If you want to copy their fillings exactly, you can! Just use this recipe as a base and add any fillings you desire.

Are egg muffin cups healthy?

Yes, egg muffin cups can be part of a healthy breakfast. Obviously, your fillings will determine overall calories and fat content.

But eggs, broccoli, and cheese have lots of nutrients, vitamins, and proteins, and keep you full for hours.

Broccoli and Red Onion Egg Muffins Cups on a blue plate with muffins in the background

Conclusion

Broccoli and Onion Egg Muffin Cups are filling and nutritious, and so simple to customize for everyone in your family.

Make these as simple or as full of fillings as you’d like. With this easy recipe, you can spend a little time and have delicious breakfast egg bites ready for the whole week!

Print
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Broccoli and Red Onion Egg Muffins Cups on a blue plate with muffins in the background

Broccoli and Red Onion Egg Muffins Cups


  • Author: Sam
  • Total Time: 35 minutes
  • Yield: 12 1x

Description

Egg Muffin Cups are one of life’s delicious breakfast pleasures, and these Broccoli and Red Onion Egg Muffin Cups are a flavorful version that’s easy to make.


Ingredients

Units Scale
  • 1 tablespoon of little olive oil
  • 200 grams of broccoli
  • 1 small – medium red onion
  • 1 cup of shredded cheese
  • 8 eggs
  • 3 tablespoons of milk
  • A pinch of salt and pepper

Instructions

  1. Preheat the oven to 375°F (190°C)
  2. Grab silicone muffin tray and put to the side, if you don’t have a silicone muffin tray, then grab whatever you have and add paper muffin cases and put to the side.
  3. Cut up the broccoli and onions.
  4. Bring a small pot of water to boil. Once boiling, add in the cut up broccoli. You can also use a streamer to cook the broccoli.
  5. Assemble your ingredients but placing a small amount of broccoli, red onion (uncooked), and cheese in the muffin tray.
  6. In a mixing jug, add your eggs, milk, salt and pepper. Using a for (or whisk), mix ingredients together, like you would if you were making scrambled eggs.
  7. Pour the egg mixture into your muffin trays. Here you can make your egg cups small or large depending how much egg you add to each muffin ‘area”.
  8. Bake for 30 minutes, or until it’s a toothpick can be inserted in the center and comes out clean. The egg cups will rise while cooking, and compress when they cool.
  9. Once the tray is cool enough to touch, pop the egg cups out of the tray and place them on a cooling rack or paper that is covered with paper towel to absorb extra moisture.
  10. Serve while warm.

Notes

  • You can use cooking spray instead of olive oil as a healthy alternative.
  • I have suggested using 8 eggs you may need more, it all depends on how deep your muffin trays are and how big you want your egg cups.
  • You are welcome to use whatever shredded cheese you would like – cheddar or mozzarella are great options.
  • You can use 3 tablespoons of milk or just a dash with your eggs (like you would when making scrambled eggs).
  • You can cook each item separately and then add them to the muffin trays or you can mix it all together in a bowl (including the eggs) but i’ve found it difficult to scoop the eggs and other ingredients into the muffin tray.
  • These can be refrigerated for up to 5 days, pop the egg cups in the microwave for 30 seconds to enjoy hot. These can also be frozen for up to 3 month; either leave in the fridge to thaw or pop them in the microwave for a few minutes, at 1 min intervals.
  • Prep Time: 5
  • Cook Time: 30
  • Category: Breakfast
  • Method: Oven
  • Cuisine: International

Keywords: breakfast muffin, muffin recipe, breakfast

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Broccoli and Red Onion Egg Muffins Cups
Broccoli and Red Onion Egg Muffins Cups

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