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Broccoli And Egg Breakfast Bites

We were in search of a little something different for our breakfast and fell upon this super delicious breakfast muffin. We love an unexpected twist on a our favorite meals, and muffins offer up a way to do just that! With just 5 ingredients, these breakfast bites offer a quick yet filling option to fuel the morning. Our broccoli and egg mini muffins are not only fun to look at, they’re also a healthier option than the usual blueberry muffin. When we want a few less carbs in our day, this is a great go-to meal, and it’s fancy enough to serve up for a brunch. Protein from the eggs and fiber from the broccoli are a great way to start the morning off right.

Broccoli & Egg Breakfast Bites

20 minutes to prepare Serves 12 muffin cups


  • 2 cups broccoli, chopped into small pieces
  • 1/2 cup finely shredded cheddar cheese
  • 5 large eggs
  • 2 tablespoons milk
  • 1 tablespoon flaxseed, optional
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
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  1. Preheat oven to 350°F. Coat muffin pan with cooking spray.
  2. Bring water to a boil in a small saucepan. Boil broccoli for 3 minutes or until soft.
  3. Whisk together eggs, salt and pepper. Pour evenly into each cup in the tray.
  4. Sprinkle cheddar cheese evenly into each cup.
  5. Top egg and cheddar cheese with a generous spoonful of chopped broccoli. Sprinkle each muffin with a pinch of flaxseed, if using.
  6. Bake for 8 to 10 minutes or until egg is set, allowing for extra cooking time if needed.
  7. Remove from oven. Rest for 2 minutes before removing from the muffin tin. Serve warm.

Recipe adapted from Paleo Leap

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