recipe
Broccoli Cheddar Breakfast Egg Muffins
by Brava Chef Annie
About this Recipe
This tasty twist on our classic Breakfast Egg Muffins combines fresh broccoli, sharp cheddar, and a touch of Parmigiano Reggiano, all whisked into eggs and baked to perfection in the Brava Muffin Tin. The result? Savory, protein-packed bites that are perfect for breakfast or an on-the-go snack. Once cooled, they’re ready to enjoy right away or can be stored in the fridge for a quick working lunch or a kid-approved lunchbox treat. Pro tip from Chef Annie: toddlers love them too!
Ingredients
- 5.0 count None
- 0.25 cups water or milk
- 0.75 cups finely chopped broccoli
- 0.5 cups shredded cheddar cheese
- 0.25 cups grated parmigiano Reggiano cheese
- Hot sauce for serving (optional)
- None
- None
- None
Equipment
Brava muffin tin
Mixing bowls
Whisk or fork
wire cooling rack
Nutrition Information
Allergens: None
Instructions
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1
Prep egg mixture & fillings
- In large mixing bowl, whisk eggs and milk or water. Season with kosher salt and freshly cracked black pepper. Set aside.
- In separate bowl, toss finely chopped broccoli and shredded cheeses to combine.
- Spray Brava Muffin Tin with cooking spray, then evenly distribute filling ingredients into muffin wells. Evenly distribute egg mixture into muffin wells, filling each well to the top.
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2
Cook breakfast egg muffins
- Select “Broccoli Cheddar Breakfast Egg Muffins” on the Brava touchscreen and follow instructions to slide Muffin Tin into top shelf, and press green button to begin cooking.
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3
Cool & serve
- Once cooked, transfer breakfast egg muffins to wire cooling rack and let cool for 3 minutes to allow muffins to set.
- As a note, if you added very cold filling ingredients from the refrigerator, you may need to add a “touch-up” step in the Brava to cook egg muffins a bit longer. Serve with your favorite hot sauce, or store in airtight container in refrigerator and reheat during the week.