Low-Carb Broccoli Cheddar Egg Cups
These savory cups are my answer to the weekday breakfast dilemma: something quick to grab that isn’t sugary, but still feels like a muffin. Inspired by the cozy flavors of broccoli cheddar soup, they’re like mini crustless quiches baked in a muffin tin—simple, cheesy, and loaded with veggies. Perfect for meal prep, low‑carb eating, or using up leftover broccoli, they reheat beautifully and stay satisfying all week.
Serving Ideas
- Breakfast: Pair with avocado slices, fresh berries, or a light salad.
- Lunch: Pack two cups with mixed greens, cucumbers, and cherry tomatoes.
- Cozy Combo: Serve alongside tomato soup or chicken broth.
- Brunch: Add bacon or sausage and a fruit tray for a complete spread.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Eggs | 6 large | Whisked |
| Heavy cream (or almond milk) | ½ cup | For lighter option |
| Broccoli florets | 1 cup | Finely chopped, fresh or thawed |
| Sharp cheddar cheese | 1 cup, divided | Shredded |
| Parmesan cheese | ¼ cup | Optional, adds flavor |
| Onion or green onion | 2 tbsp | Finely chopped |
| Garlic powder | ½ tsp | Seasoning |
| Onion powder | ½ tsp | Seasoning |
| Salt | ½ tsp | Or to taste |
| Black pepper | ¼ tsp | Freshly ground |
| Olive oil or melted butter | 2 tbsp | For greasing muffin tin |
Directions
- Preheat Oven
Heat to 350°F (175°C). Grease a 12‑cup muffin tin well. - Prep Broccoli
Chop fresh florets finely, or thaw and drain frozen broccoli. - Mix Base
Whisk eggs and cream until smooth. Stir in broccoli, ¾ cup cheddar, Parmesan, onion, garlic powder, onion powder, salt, and pepper. - Fill Muffin Cups
Divide mixture evenly, filling each cup ⅔–¾ full. Sprinkle remaining cheddar on top. - Bake
Bake 18–22 minutes, until set and lightly golden. A toothpick should come out mostly clean. - Cool & Serve
Let rest 5 minutes in the pan, then lift out gently. Serve warm, or cool completely and store in an airtight container in the fridge up to 4 days. Reheat briefly in the microwave or oven.
