Ingredients You’ll Need

(Makes 12 cups)


6 large eggs

1½ cups finely chopped fresh broccoli (or thawed frozen)

1 cup shredded sharp cheddar cheese

¼ cup heavy cream or whole milk

½ tsp garlic powder

½ tsp onion powder

Salt and black pepper, to taste

Nonstick cooking spray or silicone muffin liners

💡 Pro Tip: Blanch broccoli for 1 minute if using fresh—this removes bitterness and ensures tenderness.


Step-by-Step Instructions (Simple & Foolproof)

1. Prep & Preheat

Preheat oven to 350°F (175°C).

Grease a 12-cup muffin tin with nonstick spray or line with silicone liners.


2. Prep the Broccoli

If using fresh broccoli, chop finely and blanch in boiling water for 1 minute, then drain and pat dry.

→ Dry broccoli = no soggy cups!


3. Mix the Batter

In a large bowl, whisk eggs and cream until smooth.

Stir in broccoli, cheese, garlic powder, onion powder, salt, and pepper.


4. Fill the Muffin Tin

Divide mixture evenly among 12 cups, filling each ¾ full.

→ Use a cookie scoop for quick, even portions!


5. Bake Until Set

Bake 20–25 minutes, until cups are puffed, golden, and a toothpick comes out clean.


6. Cool & Serve

Let cool in pan 5 minutes, then transfer to a wire rack.


Serve warm—or cool completely for meal prep.


Serving Suggestions & Pro Tips

Breakfast: Pair with avocado slices, berries, or a green smoothie

Lunch: Pack with mixed greens, cucumbers, and cherry tomatoes

Brunch: Serve with bacon, sausage, or a fruit platter

Dinner side: Perfect alongside tomato soup or roasted chicken

Boost protein: Add ½ cup cooked, crumbled sausage or diced ham

🌶️ Flavor boost: Add a pinch of cayenne or smoked paprika for heat!


Storage & Meal Prep

Fridge: Store in an airtight container for up to 5 days

Freezer: Freeze in a single layer, then transfer to a bag for up to 3 months

Reheat:

Microwave: 30–45 seconds

Oven/toaster oven: 350°F for 8–10 minutes (best for crisp edges!)

FAQs: Your Questions, Answered

Q: Can I use frozen broccoli?

A: Yes! Thaw and squeeze out excess water with a paper towel.


Q: What if I don’t have heavy cream?

A: Whole milk works—but cream adds richness and structure.


Q: Are these keto-friendly?

A: Yes! ~3g net carbs per cup (mostly from broccoli).


Q: Why are my cups watery?

A: Likely wet broccoli. Always pat dry!


Q: Can I make mini versions?

A: Yes! Use a mini muffin tin—bake 12–15 minutes (makes ~24 bites).


More Than a Snack—It’s Peace of Mind

These Broccoli Cheddar Cups aren’t just food—they’re your ticket to calm mornings and stress-free meals. No more sugar crashes. No more skipping breakfast. Just wholesome, satisfying fuel that loves you back.


So grab that head of broccoli, crack those eggs, and bake a batch of sanity into your week. Because healthy eating shouldn’t be hard—it should be delicious.


Made these cups? I’d love to hear your favorite add-in! Did you use bacon? Add spinach? Share your twist below—we’re all in this together. 🥦🧀✨


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