Why did my egg muffins stick to the pan?

The most common reason is insufficient greasing of the muffin tin. Be very generous with your oil or cooking spray, making sure to coat the sides as well as the bottom. Silicon muffin pans or liners can also help prevent sticking.

Can I make these without milk?

Absolutely! You can substitute dairy-free milk alternatives like almond or oat milk, or simply omit the milk altogether. Your egg muffins might be slightly less fluffy but will still taste delicious.

Why did my egg muffins deflate after baking?

This is completely normal! The eggs puff up during baking due to steam and air expansion, then naturally settle as they cool. It doesn't affect the taste or quality at all.

Are these egg muffins good for weight loss or special diets?

These egg muffins are high in protein and low in carbs, making them suitable for many eating plans including keto, low-carb, and gluten-free diets. They're portion-controlled and nutrient-dense, which can support weight management goals when incorporated into a balanced diet.

Broccoli Cheddar Egg Muffins Recipe

Description

These Broccoli Cheddar Egg Muffins are the perfect high-protein, low-carb breakfast option or snack. Packed with fluffy eggs, tender broccoli, and cheesy goodness, they are not only delicious but can also be made ahead for busy mornings. Enjoy these savory muffins warm or at room temperature for a nutritious start to your day.

Ingredients

Units Scale

Wet Ingredients:

12 eggs
1/2 cup milk
1 1/2 tbsp olive oil (extra virgin)

Seasonings:

3/4 tsp salt
1/2 tsp ground mustard
1/2 tsp black pepper
1/4 tsp chili powder

Mix-Ins:

3/4 cup broccoli (finely chopped)
3/4 cup shredded cheddar cheese

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Instructions

Preheat Oven
Preheat your oven to 350°F (175°C). This ensures that the egg muffins bake evenly.
Prepare Muffin Tin
Generously grease a 12-cup muffin tin with the olive oil or use a nonstick cooking spray. Make sure to thoroughly coat both the bottoms and sides of the muffin cups to prevent sticking.
Mix Egg Mixture
In a large mixing bowl, whisk together the eggs, milk, salt, ground mustard, black pepper, and chili powder. Whisk until everything is well combined and slightly frothy.
Assemble Muffins
Pour the egg mixture evenly into the prepared muffin cups. Then, distribute the chopped broccoli evenly between the cups. Sprinkle shredded cheddar cheese on top of each cup.
Bake the Muffins
Place the muffin tin in the preheated oven and bake for 20–22 minutes or until the eggs are set and firm to the touch. The muffins will puff up during baking but will settle slightly as they cool.
Cool and Serve
Remove the muffin tin from the oven and let the muffins cool for about 5 minutes. Using a fork or small spatula, gently loosen the edges and lift the egg muffins out of the pan. Serve warm or store for later.

Notes

Make these muffins vegetarian by substituting or adding other vegetables like diced bell peppers, mushrooms, or spinach.
If you prefer, swap out cheddar cheese for another shredded cheese like mozzarella or Monterey Jack.
These muffins are perfect for meal prep! Store them in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat in the microwave for 30–45 seconds before serving.
Use silicone muffin liners to avoid any sticking issues if you’re not greasing the pan.

Nutrition

Serving Size: 1 muffin
Calories: 120
Sugar: 1g
Sodium: 250mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 6
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0.5g
Protein: 8g
Cholesterol: 160mg