Savory Broccoli and Egg Bites for Quick Protein-Packed Snacks

These broccoli egg bites are perfect for batch-making and make a quick, nutritious breakfast. They’re an easy way to add vegetables to your morning routine and reheat well for busy days.

Filled with tender broccoli and sharp cheddar, these mini egg bites are a classic flavor pairing. They freeze and thaw nicely, making them ideal for meal prep and convenient breakfasts all week long.

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What You’ll Need

These are the ingredients and tools you’ll need to make the egg bites:

• Eggs: The base of the bites (6 eggs for the recipe below).
• Shredded cheese: Cheddar adds flavor; use more to sprinkle on top.
• Heavy cream: Adds creaminess and light fluff to the texture.
• Broccoli: Use chopped florets for bite-sized pieces.
• Seasonings: Onion powder, black pepper, and salt to taste.

Step By Step Instructions

1. Preheat the oven to 350°F (180°C).
2. Place broccoli florets in a microwave-safe bowl with 2 tablespoons of water. Cover and microwave for about 2 minutes, until tender. Chop into small pieces and set aside.
3. Whisk the eggs in a medium bowl.
4. Add shredded cheese, heavy cream, salt, pepper, and onion powder to the eggs and whisk until combined.
5. Place about 1 teaspoon of chopped broccoli into each mini muffin cup.
6. Pour roughly 1 tablespoon of the egg mixture into each cup. Distribute the shredded cheese evenly and sprinkle a little extra on top of each bite. If using a silicone muffin pan, set it on a cookie sheet before filling and transferring to the oven to prevent spills.
7. Bake at 350°F for about 15 minutes, or until a toothpick comes out clean. Allow to cool slightly before removing from the pan.

Ingredient Substitutions

• Heavy cream: Swap for whole milk, half-and-half, or a dairy-free milk for a lighter or lactose-free option.
• Cheese: Use dairy-free shredded cheese to make the recipe dairy-free, or choose mozzarella for a lower-sodium alternative.

Storage Instructions

Let the egg bites cool completely before storing. Keep them in an airtight container in the refrigerator for up to 4 days. To freeze, wrap each bite individually in plastic wrap and place them in a freezer-safe bag for up to 2 months—individually wrapping helps preserve texture and flavor. Reheat in the microwave for 20–30 seconds or until warmed through.

Recipe Notes

• This recipe yields about 24 mini egg bites. For regular-sized muffins, increase the baking time by a few minutes and check for doneness with a toothpick.
• Silicone muffin pans are convenient because the bites pop out easily; if using a metal pan, grease well with cooking spray.
• The bites will puff while baking and settle as they cool.
• Cheddar adds a bold flavor, while mozzarella provides a milder, lower-sodium option.

You may also like:

• Broccoli and Cheese Pinwheels
• Broccoli and Cheese Bites
• Savory Veggie Muffins

5 from 10 votes

Broccoli Egg Bites

By: Lily Payen

These broccoli egg bites are great to batch-make for an easy breakfast. They are a great way to incorporate some veggies first thing in the morning!

Prep: 5 minutes mins

Cook: 15 minutes mins

Total: 20 minutes mins

Servings: 24 mini bites

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Ingredients 

• 6 eggs
• ½ cup shredded cheddar cheese, (plus more to sprinkle on top)
• ¼ cup heavy cream
• 1 cup chopped broccoli florets
• ¼ tsp onion powder
• ¼ tsp salt, (optional)
• ⅛ tsp black pepper

US Customary – Metric

Instructions 

• Preheat the oven to 350 degrees F (180 degrees C).
• Place broccoli in a microwave-safe bowl with 2 tablespoons of water, cover, and microwave about 2 minutes until tender. Chop and set aside.
• Whisk the 6 eggs in a bowl.
• Mix in the cheese, heavy cream, salt, pepper, and onion powder until combined.
• Place about 1 teaspoon of chopped broccoli into each mini muffin cup.
• Pour about 1 tablespoon of the egg mixture into each cup, distribute cheese evenly, and sprinkle a bit more on top. If using a silicone pan, place it on a baking sheet to keep it stable while transferring.
• Bake at 350°F for about 15 minutes or until a toothpick inserted comes out clean.

Notes

• This recipe yields about 24 mini bites. For larger muffins, add a few extra minutes of baking time.
• Silicone pans release easily; if using a metal pan, grease it well with cooking spray.
• The egg bites will puff while baking and settle as they cool.
• Cheddar is used here, but mozzarella is a good milder choice.

Nutrition

Calories: 35.15kcal, Carbohydrates: 0.48g, Protein: 2.11g, Fat: 2.76g

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