Whisked eggs and milk baked in a greased muffin tin with chopped broccoli and sharp cheddar until just set, yielding tender, mild, sliceable bites.
Fill each cup only about three-quarters full; the batter will puff slightly, and some egg mixture may be left over. Chop the broccoli no larger than 1/4 inch so the pieces cook through within the baking time and bite cleanly.
Let the muffins cool in the tin for 5 minutes before lifting them out to keep them intact. The garlic powder is optional and adds a subtle savory note without heat; omit it for the mildest version.
Ingredients
Scale
Measurement units
- 10 each large eggs
- ½ cup whole milk
- 1 ½ cup broccoli florets
- 1 cup sharp cheddar cheese
- 1 tbsp unsalted butter
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp garlic powder (optional)
Ingredients
Scale
Measurement units
- 10 each large eggs
- ½ cup whole milk
- 1 ½ cup broccoli florets
- 1 cup sharp cheddar cheese
- 1 tbsp unsalted butter
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp garlic powder (optional)
Instructions
Preheat and prepare the muffin tin
Preheat the oven to 350F.
Brush the inside of each cup of a 12-cup muffin tin with 1 tbsp melted unsalted butter (1 tbsp).
Equipment: 12-cup muffin tin, Pastry brush
Chop the broccoli
Finely chop broccoli florets (1 ½ cup) into pieces 1/4 inch or smaller.
Whisk the egg mixture
Crack large eggs into a large mixing bowl and whisk until uniform.
Whisk in whole milk (½ cup), kosher salt (½ tsp), black pepper (¼ tsp), and garlic powder (¼ tsp) if using.
Equipment: Large mixing bowl, Whisk
Assemble the muffins
Stir the chopped broccoli and 0.75 cup shredded sharp cheddar into the egg mixture.
Divide the mixture evenly among the 12 greased cups, filling each about three-quarters full.
Sprinkle the remaining 0.25 cup shredded cheddar evenly over the tops.
Equipment: 12-cup muffin tin
Bake the egg muffins
Bake at 350F for about 25 minutes until the eggs are set and the center reaches 160F.
Equipment: 12-cup muffin tin
Cool and serve
Let the muffins cool in the tin for 5 minutes, then lift them out to serve or store.
Equipment: 12-cup muffin tin
Before you cook
Cook notes
- • Fill each cup only about three-quarters full; the batter will puff slightly, and some egg mixture may be left over.
- • Chop the broccoli no larger than 1/4 inch so the pieces cook through within the baking time and bite cleanly.
- • Let the muffins cool in the tin for 5 minutes before lifting them out to keep them intact.
- • Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months; reheat from frozen until hot throughout.
- • The garlic powder is optional and adds a subtle savory note without heat; omit it for the mildest version.
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