Baked egg cups with finely chopped broccoli and sharp cheddar, set until just firm, with a light, custardy crumb that reheats well.
Preheat the oven to 350°F (175°C) and position a rack in the center before mixing. Grease the muffin tin thoroughly with the melted butter or nonstick spray, including the rims, to prevent sticking.
Store cooled muffins in an airtight container in the refrigerator for up to 4 days. Finely chop the broccoli so it cooks through in the 25-minute bake; large pieces stay firm and can make the centers watery.
Ingredients
Scale
Measurement units
- 10 each large eggs
- ½ cup whole milk
- 1 cup sharp cheddar cheese (3/4 cup for the cups, 1/4 cup for the tops)
- 1 ½ cups broccoli florets (About 1/2 small head; chop small so pieces fit the cups.)
- 1 tbsp unsalted butter
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
Ingredients
Scale
Measurement units
- 10 each large eggs
- ½ cup whole milk
- 1 cup sharp cheddar cheese (3/4 cup for the cups, 1/4 cup for the tops)
- 1 ½ cups broccoli florets (About 1/2 small head; chop small so pieces fit the cups.)
- 1 tbsp unsalted butter
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
Instructions
Prepare the pan and oven
Preheat the oven to 350°F (175°C) with a rack in the center.
Brush the cups of the 12-cup muffin tin with the melted unsalted butter (1 tbsp), including the rims, or coat with nonstick spray.
Equipment: 12-cup muffin tin, Paper liners or nonstick cooking spray
Chop the broccoli and grate the cheese
Finely chop broccoli florets (1 ½ cup) into small pieces about 1/4 inch or smaller.
Shred sharp cheddar cheese (1 cup).
Whisk the egg mixture
Whisk large eggs in a large bowl until the yolks and whites are fully combined.
Whisk in whole milk (½ cup), kosher salt (½ tsp), black pepper (¼ tsp), and garlic powder (¼ tsp) if using until smooth.
Equipment: Whisk, Large mixing bowl
Fill the muffin cups
Divide the finely chopped broccoli evenly among the 12 greased cups.
Sprinkle 3/4 cup of the shredded cheddar evenly over the broccoli in the cups.
Pour the egg mixture evenly into each cup, filling each about three-quarters full (you may have a little egg mixture left over; do not fill higher).
Top each muffin with the remaining 1/4 cup shredded cheddar.
Equipment: 12-cup muffin tin
Bake until set
Bake the egg muffins on the center rack until the eggs are set and the tops are lightly golden, with centers springing back when touched.
Check that the center reaches 160°F (71°C) with an instant-read thermometer if unsure.
Equipment: Instant-read thermometer, 12-cup muffin tin
Cool and store
Cool the muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Refrigerate in an airtight container for up to 4 days, or freeze individually wrapped for up to 3 months.
Equipment: 12-cup muffin tin
Before you cook
Cook notes
- • Preheat the oven to 350°F (175°C) and position a rack in the center before mixing.
- • Grease the muffin tin thoroughly with the melted butter or nonstick spray, including the rims, to prevent sticking.
- • Finely chop the broccoli so it cooks through in the 25-minute bake; large pieces stay firm and can make the centers watery.
- • Do not fill the cups past three-quarters full; the eggs puff as they bake and will overflow a full cup.
- • Doneness cue: the eggs are set and the tops are lightly golden, with the centers springing back when touched. Internal temperature should reach 160°F (71°C).
- • Cool 5 minutes in the tin before lifting out; the muffins firm as they cool and release more easily.
- • Store cooled muffins in an airtight container in the refrigerator for up to 4 days.
- • Reheat in the microwave on a plate, covered loosely with a paper towel, for 30 to 45 seconds per muffin until hot through.
- • For a mild version for a picky eater, reduce the black pepper or omit it; the cheese and salt carry most of the flavor.
- • Freezing: wrap cooled muffins individually and freeze up to 3 months; reheat from frozen for about 60 to 90 seconds in the microwave.
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