Four Ingredient Broccoli Egg Muffins take 5 minutes to assemble and make a healthy, portable, protein packed breakfast or snack.
Do you need a 5 minute recipe that is healthy and filling? These simple egg cups couldn’t be easier! Broccoli isn’t usually my favorite egg add-in, but I had this combo at my friend’s house and I really liked them.
Plus, I always have broccoli in the fridge and often am looking for new ways to use it. All you need is eggs, plain Greek yogurt, broccoli and a little cheese. Of course salt and pepper don’t count in the 4 ingredient list, but you’ll want some of that too. I added fresh herbs from my garden to half and left half plain for the kids.
The great part about these egg cups is there is no prior cooking so it’s literally assemble and bake. You can use whatever cheese you like- cheddar, fontina, gouda, swiss, etc.
Of course you can try different combos if you don’t like broccoli (it’s not my kids favorite, unfortunately).
And another great thing about this recipe, is the simplicity. This is one the kids could make!
Other veggie combos (especially great if you have leftover vegetables from dinner):
- Potato and bacon
- Zucchini and onion
- Kale and sausage
- Bell pepper and onion
- Mushrooms and spinach
- Asparagus and herbs
I would normally sauté my veggies for a few minutes before adding, which is why leftover veggies makes this so nice. The broccoli in this recipe is raw and cooks perfectly though in the 20 minutes.
Eating protein at each meal helps you stay full longer and rebuilds those muscles after a good workout. Pop these in a baggie and you can take them with you to the gym or work! They can be eaten warm or cold!
Looking for other egg recipes? Try:
- Kale and Butternut Squash Frittata
- Mini Bacon, Potato and Egg Casserole
- Ham and Veggie Crustless Quiche
- Bacon and Potato Egg Frittatas
- Egg, Greens and Goat Cheese Breakfast Sandwich
[Tweet “4 Ingredient Broccoli Egg Muffins- so simple! #4ingredient”]
- 8 large eggs, beaten
- ½ cup plain Greek yogurt
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups small broccoli florets (~3 per muffin cup)
- 1 tablespoons cheese per muffin cup
- Preheat oven to 350 degrees. Combine eggs, yogurt, salt and pepper in a bowl. Whisk together.
- Grease a 12 cup muffin tin with a little olive oil or cooking spray. Place ~3 small florets in each cup, top with 1 heaping tablespoon of shredded cheese. Top with fresh chopped herbs if using.
- Pour egg mixture evenly amongst each cup, or use a measuring cup to scoop some out and pour into tray.
- Bake for 20 minutes. If needed, broil for a minute or two if for a little browning (be careful to watch them during this time).
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It’s been way too long since I’ve made egg muffins! Can’t wait to try this version…love broccoli and cheese together! 🙂
Awesome! I added a little onion, tomato, and jalapeño since I had them leftover from a different recipe and used a sprinkle of feta as the cheese. Turned out great! I never would have thought of mixing in Greek yogurt 🙂
Is your broccoli raw?
I love this so much-thank you! We added so many different veggies. It was great to know the broccoli (or even cauliflower) can be added raw. So simple and they really are extra filling with the Greek yogurt.