Broccoli Cheddar Egg Muffins

These broccoli cheddar egg muffins may be small but are packed with protein.  Dab on some hot sauce to really fire up your morning.

You can fill these egg cups with any combination of vegetables, cheese, and meats as you like. 

To make sure your filling is evenly distributed; grease the muffin tins, fill each up with a few florets of broccoli, then pour in your whisked eggs and cheese mixture.

Greasing Your Tin Tips:

I sometimes avoid making these EASY egg muffins due to the future agony of the scratching-scrubbing-soaking cleaning routine that comes after.

I’ve tried a few variations of greasing and here are my hot takes:

• Parchment Muffin Cups: AMAZING! Nothing is left behind on the tin, the paper peels right off from the egg bite. However, they are a bit pricey.
• Paper Muffin Cups: Pretty good!  Nothing is left behind on the tin but peeling the paper off the muffin can also result in peeling the egg muffin itself.  I also tried greasing the paper but had the same experience.
• Cooking Oil: Dab some oil in each muffin and spread it around either using your fingers or lightly with a paper towel.  Muffins pop out easily enough but there is some left behind for clean-up.
• Butter: If you’re foregoing the muffin papers, I found this to be the best method for the least amount of stick.