Easy Cheesy Broccoli Egg Muffins (loved by baby, toddler & kids)
Fluffy eggs, melty cheese, and tender bites of broccoli, all packed into a muffin you can hold in one hand. These Broccoli Egg Muffins are your new breakfast BFF! Quick to make, easy to freeze, and loved by babies, toddlers, and adults alike. Just eggs, cheddar, and broccoli… no fuss, all flavor.
Need a breakfast that’s fast, freezer-friendly, and totally baby-approved?
Then say hello to these Broccoli Cheese Egg Muffins!
Over the years, I’ve tested so many versions of egg muffins—adding different veggies, switching up the cheese, tweaking the texture—but this is the recipe I come back to again and again. Why? Because my kids actually eat them. No complaints. No leftovers. Just happy, fed bellies.
You only need 4 ingredients: eggs, milk, chopped broccoli, and shredded cheddar. That’s it! They come together in minutes and bake up into soft, fluffy muffins that are packed with protein and flavor.
They’re perfect for baby-led weaning from 6 months on, make an easy finger food for older babies, and are a lifesaver on hectic school mornings.
Broccoli Cheese Egg Muffin Video
Let’s Get Cooking
Add-Ins
You can make these easy egg muffins as-is or you can add in other chopped veggies instead of the broccoli or with it. Here are a couple of my favorite additions:
- Chopped fresh spinach
- Chopped fresh bell peppers
- Handful of cauliflower rice
- Cooked and crumbled breakfast sausage
- Chopped asparagus, green onions or chives
Baby-Led Weaning Egg Muffins
These egg muffins are perfect for baby-led weaning or as a finger food because they are soft to eat and your baby can easily pick them up in their hands for a palmar grasp or with their pincer grasp if they cut into smaller chunks. You can serve them to your baby cut in half or cut into small chunks.
Egg Muffins for Toddlers and Kids
These quick and easy egg muffins are also great for toddlers and kids. You can serve them with a side of fruit, yogurt or favorite breakfast meat.
Get the recipe: The Perfect Cheesy Egg Muffins with Broccoli (loved by baby, toddler & kids)
Ingredients
- 6 large eggs
- 1/4 cup milk (regular, almond, coconut, hemp, etc)
- 1/2 cup broccoli chopped
- 1/2 cup cheddar cheese shredded
- salt and pepper to taste (optional)
Instructions
- Prep: Heat oven to 375 degrees. Line 8 muffin tins with silicon muffin molds or generously spray to prevent sticking.
- Whisk: In a medium bowl, whisk the eggs and milk together.
- Add Ingredients: Add in the broccoli, cheese, salt and pepper.
- Stir: Using a spoon, stir until incorporated.
- Pour: Pour the egg mixture into the muffin cups until 3/4 the way full.
- Bake: Place the muffin tin in the oven for 20-25 minutes or until eggs have set and the cheese is golden brown.
- Serve: Let cool, serve and enjoy!
Notes
- Toddlers can help measure and put the ingredients into the bowl.
- They can help mix the ingredients together.
- They can pick out and measure all of the ingredients.
- They can help mix the ingredients together.
- They can help to fill the muffin cups.
Did you make this recipe?
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Medically reviewed and cowritten by Jamie Johnson, Registered Dietitian Nutritionist (RDN), and Lauren Braaten, Pediatric Occupational Therapist (OT).
49 Comments on “Easy Cheesy Broccoli Egg Muffins (loved by baby, toddler & kids)”
My 20mo has been very picky lately and my 4yo is wary of vegetables, so I was shocked when they both loved these! Definitely a keeper, and so easy too!
*Literally typing this as they are gobbling them up and asking for more
Hi Kaylee! Now, that’s a WIN WIN! Thanks so much for taking the time to leave a comment! 💜, Michele
Awesome. My 20 month old ate 4 of them! So did my husband. If you make this make a lot.
Hi Jess! Love that both your little one and your hubby loved these muffins. Win win! xo, Michele
These were great! I have a 15 month old who I can’t get to eat a veggie for the life of me unless it’s hidden. Because of that I added much more than 1/2 a cup of broccoli (probably double) and chopped it up very finely. It was frozen broccoli but I defrosted it and tried to get as much moisture out as I could. She loved these and I enjoy snacking on them as well. I am definitely going to try some other variations. Thank you for the suggestion on the silicone cupcake liner as well. The eggs really stuck to the paper ones I had so I will be ordering those!
The silicone cupcake liners make all the difference! At least your little one is still getting her veggies in! 💕
Yummy and easy to make!
These are perfect for my one year old! Definitely have become a staple in our house, I love eating them too.
So happy to hear that you and your little one are enjoying these egg muffins!
Made for baby grandson and for us as well. Delicious!
I’m so happy to hear this was a hit with your grandson! yay!
How long can you refrigerate these after cooked?
You can store these in the fridge for up to 4 days.
Amazing!! Super easy and my picky eater LOVED THEM! (AND SO DID I!) PERFECT serving size and total amount to cook to serve for a few days or freeze!
So glad this recipe was a hit with your picky eater!
These were a hit with my non vegetable eating 4 yeat old. He ate three of them! I am thrilled! I added more cheese and some garlic and onion powder.
Thank you for the recipe!
Can you keep it in fridge for 4 to 5 days?
Love this recipe! I added in cauliflower, spinach, tomatoes, bell peppers and mushrooms. I have to sneak in the veggies because my one year old hates them lol. I reduced the amount of broccoli and still made sure it was just a half cup of veg. I just let my son try them and they are an instant hit! So delicious, thank you!
I love that you added in all of those veggies! What a great idea! And I’m so glad your son enjoyed them.
I made these for my 11-month-old granddaughter, whom I care for during the week. She loved them and could easily eat them cut into strips. They freeze well and are so easy to just take out of the freezer one at a time and thaw.
I am so happy to hear that your little granddaughter enjoyed these egg cups! 🙂
Thank you so much for the recipe. Great idea but I only had 2 eggs and I attempted to make them and they still came out delicious!
So glad you were able to downsize this recipe!
Do you think you could use spinach instead of broccoli in this recipe?
Yes, that would be an amazing substitution.
If I wanted to fill 12 muffin cups and just have them be a bit smaller, would that work? Would the cooking time change do you think?
I was looking for an alternative to things like muffins and pancakes as a breakfast option for my 8-month old and this looks great! If I leave out the cheese, do I need to replace it with something else? Alternatively, do you have suggestions for low-sodium cheese options/brands? Thanks!
You can definitely leave out the cheese if you prefer. You don’t need to add anything into them, but they won’t be as thick as the ones with cheese are. You can also add in swiss, ricotta, or fresh mozzarella, which all have lower levels of sodium.
Are there other ways to defrost as i don’t have a microwave. Thanks
You can leave them in the fridge overnight to defrost or place them frozen in the oven for 10-12 minutes.
Do you absolutely need the milk?
It helps give the egg cups moisture and helps with consistency. I haven’t tried it without the milk so I can’t say for sure if it’s absolutely needed.
This may be a silly question but FTM and just starting with solids. How do I serve this? Cut it up?
No silly questions here. Yes, depending on baby’s age you can either cut in half and they can hold a larger portion in the palm of their hand (great if they are still working with their palmar grasp), into long strips, or into small pieces (pincer grasp – usually 9+ months but depends on kiddo).
thank you so much!
Is it ok to use regular milk before baby is a year old? Our baby is breastfed, but we are also doing baby led weaning. He is currently 9 months old if that helps. I get a little paranoid starting new things with him haha. I think it’s because I’m a first time mom and don’t want to mess up.
You are doing great!! These egg cups have under a tablespoon of milk per serving, and that should be an okay amount of “cooked” milk to give baby. But you can also use a plant-based milk as well if you prefer – almond, coconut cashew or oat. Keep up the good work momma!
Hi, does the broccoli need to be cooked or can I use raw broccoli? Thanks!
I used raw broccoli.
Can I use paper cupcake liner instead of silicone ones?
Of course
Could you use formula in place of milk?
I haven’t tried it, but I don’t see why not.
Love this recipe! Made for my little one this morning! So easy and fun and yummy!
Glad you liked it 😊
How long would you cook these if you were doing mini muffins?
Probably 6-8 minutes or until the egg is set in the middle.
Do you think using frozen broccoli would be okay? Or would you recommend thawing it first? Thanks! Love your recipes!
I think frozen broccoli would totally work. I would defrost first so there isn’t too much moisture in the egg cups.