Broccoli Cheddar Egg Bites make busy mornings much easier. They’re soft, cheesy, packed with protein, and ready to grab from the refrigerator when breakfast needs to happen fast.
Eggs and cottage cheese create a smooth base that stays tender as it bakes.
Finely chopped broccoli adds vegetables without leaving large pieces, while sharp cheddar gives the egg bites their classic broccoli-and-cheese taste. Green onions add a mild savory finish.
This recipe is great for weekly breakfast meal prep since one batch makes six servings. Warm up two egg bites, add some fruit or toast, and breakfast is ready.
They also travel well in a covered container for mornings when there isn’t time to sit down and eat.
Why You’ll Love This Broccoli Cheddar Egg Bites Recipe
High in Protein
Each serving has two egg bites and approximately 23 grams of protein. They make a satisfying breakfast without requiring a full meal first thing in the morning.
Made for Meal Prep
Bake one batch and you’ll have six breakfasts ready to go. That can make the morning routine much easier.
Soft, Cheesy Texture
Blended cottage cheese helps the egg bites stay tender. Sharp cheddar adds plenty of cheesy flavor without making them greasy.
Easy to Portion
A standard muffin pan makes 12 evenly sized egg bites. A blender and large skillet handle most of the preparation, so you don’t need any unusual equipment.
Ingredient Substitutions
Cottage Cheese
Full-fat cottage cheese can replace the low-fat cottage cheese. The egg bites may have a slightly richer texture.
Sharp Cheddar Cheese
Regular cheddar, white cheddar, Colby Jack, or Monterey Jack cheese will also work. Choose a cheese that melts well.
Fresh Broccoli
Thawed frozen broccoli can replace fresh broccoli. Drain it well, finely chop it, and remove as much excess moisture as possible.
Green Onions
Finely chopped chives can replace the green onions for a milder onion flavor.
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RECOMMENDED TOOL FOR THIS RECIPE
12-Cup Muffin Pan
A standard 12-cup muffin pan makes it easy to bake a full batch of egg bites at once.
Broccoli Cheddar Egg Bites
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 10 large eggs
- 1½ cups plain low-fat cottage cheese
- 1½ cups broccoli florets finely chopped
- 1 cup reduced-fat shredded sharp cheddar cheese
- ¼ cup green onions thinly sliced
- ¼ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- nonstick cooking spray
Instructions
- Preheat the oven to 350°F.
- Generously coat a standard 12-cup muffin pan with nonstick cooking spray.
- Place a large skillet over medium heat. Add the broccoli and water to the skillet.
- Cook for 3 to 4 minutes, stirring occasionally, until the broccoli softens and the water evaporates.
- Remove the skillet from the heat.
- Add the eggs, cottage cheese, garlic powder, onion powder, salt, and black pepper to a blender.
- Blend for 20 to 30 seconds, or until smooth.
- Divide the broccoli evenly among the prepared muffin cups. Add the green onions and cheddar cheese evenly over the broccoli.
- Pour the egg mixture into each muffin cup until approximately ¾ full.
- Bake for 20 to 25 minutes, or until the centers are set.
- Cool the egg bites in the pan for 5 minutes.
- Run a knife around the edge of each egg bite. Carefully remove the egg bites from the pan.
Notes
Tips and Tricks
Chop the broccoli finely – Small pieces spread through the egg bites more evenly and make them easier to remove from the pan. Remove excess moisture – Cook the broccoli until the added water evaporates. Too much moisture can make the egg bites watery. Grease the pan generously – Coat the bottom and sides of every muffin cup to help prevent sticking. Avoid overbaking – Remove the egg bites once the centers are set. Baking them too long can give them a rubbery texture.Storing and Reheating
Refrigerate – Cool the egg bites completely and store them in an airtight container in the refrigerator for up to 4 days. Freeze – Place the cooled egg bites on a baking sheet and freeze until firm. Transfer them to a freezer-safe container and freeze for up to 2 months. Reheat in the microwave – Place two refrigerated egg bites on a microwave-safe plate. Heat for 30 to 45 seconds, or until warmed through. Reheat from frozen – Microwave two frozen egg bites for 60 to 90 seconds. Check the centers and continue heating in short intervals if needed.Nutrition
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