These Broccoli Egg Muffins are a simple, protein-packed way to start your day — or power through your afternoon. Made with tender steamed broccoli, plant-based cheeses, and a mix of whole eggs and egg whites, they’re light, flavorful, and ready in under 30 minutes.
Perfect for meal prep, these savory muffins store well and reheat beautifully, making them ideal for busy mornings, lunchboxes, or quick snacks. The combo of fiber-rich broccoli and high-protein eggs helps keep you full and energized, while plant-based cheeses add a satisfying cheesy bite without the dairy.
Bake up a batch, pop them in the fridge, and you’ve got a nutritious, grab-and-go option all week long. Healthy eating has never been so easy — or so tasty.
Recipe
Makes 8
12 oz. (340g) broccoli florets
4 eggs
8 fl oz. (240ml) egg whites
1 oz. (30g) plant based Parmesan cheese, grated
1 oz. (30g) plant based cheddar cheese, shredded
How to Prepare
Preheat the oven to 350°F (175°C). Steam/cook the broccoli in a saucepan for 3-5 minutes until tender.
Crumble the steamed broccoli into smaller pieces, then drizzle with 1 tsp. olive oil and season with salt and pepper.
Spray a standard non-stick muffin tin with olive oil (1 tsp). Evenly divide the broccoli mixture among 8 muffin cups.
Beat the eggs and egg whites in a bowl. Stir in the grated plant Parmesan cheese, salt, and pepper.
Pour the egg mixture over the broccoli in each muffin cup, filling them a little more than ¾ full. Sprinkle shredded plant based cheddar cheese on top of each muffin.
Bake for about 20 minutes until fully set and lightly golden on top.
Serve immediately or let cool before wrapping leftovers in plastic wrap and storing them in the refrigerator for up to 5 days.
