Broccoli Cheddar Egg Cups

When life gets hectic, I like to make large batches of things for us to eat. Things I can freeze, things that will feed my family for the whole week! Meal prepping is SO underrated. These Broccoli Cheddar Egg Cups were stuffed with tender broccoli, gooey cheddar cheese, crispy bacon, garlic, fresh herbs, and tomato. That egg was so juicy, and SO fluffy! These were impressive to me because I feel like you don’t hear about a lot of breakfast recipes featuring broccoli! They felt super creative and my kids absolutely loved them!

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Where do egg cups come from? Why are they good for meal prepping?

Egg cups are a modern invention, becoming popular around the 90’s and into the 2000’s with the rise of health food trends and meal prepping! Low carb and keto diets favored these because of their nutrient dense base, low calories and fat content, and because they keep you full for a long time! They’re pretty healthy and they’re super versatile.

Egg cups are portable, they’re freezer friendly, and it’s easy to make a huge batch of them. These little protein bombs couldn’t be better for meal prepping, and plus – the kids love em’!

Did you know?

Broccoli was made my humans! It doesn’t naturally occur in the wild! Ancient farmers in the Mediterranean intentionally bred a wild mustard plant that eventually morphed into what became broccoli, cauliflower, brussels sprouts, kale, and cabbage. These all make up the “Brassica oleracea” species. Isn’t that neat?

When broccoli and cheese are paired, the bitter sulfur compounds in the broccoli, soften, and sweetens the flavor. That’s why broccoli and cheddar are a total power couple!

What ingredients do I need to make these?

For the broccoli cheddar egg cups:

Bacon
Eggs
Broccoli
Tomato
Onion
Garlic
Half and Half
Cheddar Cheese
Colby Jack Cheese
Butter
Rosemary
Thyme
Paprika
Salt
Black Pepper

For serving:

Parsley

What equipment do I need?

• Muffin Pans
• Mixing Bowls
• Whisk
• Measuring Cups and Spoons
• Cutting Board
• Chef Knife
• Large Skillet
• Tongs
• Slotted Spoon
• Cooling Rack

How do I make them?

To prep the ingredients:

To get started on this recipe, first preheat the oven to 375 F. Next, let’s cook the bacon. In a large skillet on medium heat, cook the bacon, turning often, until crispy. Move to a paper towel lined plate to cool, then crumble. Set the skillet aside to use again later. Now let’s prep the veggies!

Wash the veggies and herbs, then mince the garlic, thyme, and rosemary. Dice the onion, then deseed and dice the tomatoes. Chop the broccoli up into tiny pieces.

In that same skillet with the bacon grease, melt the butter on medium heat. Cook the broccoli for a few minutes, stirring occasionally. Add the onion and cook that for a minute or so, until translucent. Stir in the garlic, thyme, and rosemary, and cook until fragrant.

Using a slotted spoon, move the veggies to a large bowl, then set aside until ready to use. Next, let’s make the egg mixture and assemble the egg cups.

To make the broccoli cheddar egg cups:

Get out two muffin pans and grease them. Next, in a large mixing bowl crack the eggs and whisk them vigorously.

Pro Tip: Whisking the eggs vigorously like this makes them lighter, fluffier, and creates a taller egg cup!

Whisk in the tomato, half and half, most of the crumbled bacon, most of the cheeses, the spices, and all of the sautéed veggies.

Carefully fill each muffin cup almost full, taking the time to evenly distribute a bit of everything between the cups. Sprinkle the rest of the cheese and bacon over the tops.

Bake until golden brown and until the eggs have set and no longer jiggle. When they spring back from a light poke, they’re ready!

Remove the broccoli cheddar egg cups from the oven and let cool for a few minutes before removing to a cooling rack to cool completely.

To serve:

Serve broccoli cheddar egg cups warm with fresh parsley sprinkled on top! Have these with some hashbrowns, peanut butter toast, by themselves – whatever you want. Enjoy!

Tips:

• I used cheddar and Colby jack cheese for this recipe, but you can use whatever cheese you have on hand!
• If you don’t have fresh tomatoes, you could always toss in a can of drained and rinsed diced tomatoes. Feel free to add whatever other veggies you want to this as well! Mushrooms, bell pepper, there’s lots of opportunity here!
• These egg cups will keep for 3-5 days if stored in an airtight container in the refrigerator. They can also be frozen for up to 3 months.
• To reheat these, simply microwave them for 30 seconds to a minute. If microwaving from frozen, wrap them up in a paper towel and microwave for about 1-2 minutes, working in 30 second intervals.
• This batch will make about 18 egg cups!

Do you love the broccoli cheddar combo too? Check these recipes out!

• Broccoli Cheddar Stuffed Chicken Breasts
• Cheesy Broccoli Chicken and Rice
• Cheddar Chicken Broccoli Bowtie

Looking for more meal prep breakfasts?

• Meal Prep Breakfast Burritos
• Mushroom Spinach Egg Cups
• Triple Lemon Poppy Seed Loaf