These Cheesy Broccoli Muffins are a simple savory treat made with steamed broccoli, shredded cheese, eggs, and a few pantry staples. They come together quickly and bake in just 15 minutes, making them an easy addition to breakfast, lunch, or dinner.
I especially like recipes like this when there is a little leftover broccoli in the refrigerator. Rather than letting it go to waste, chop it finely and turn it into something the whole family can enjoy. The cheese adds plenty of flavor, while the eggs help hold everything together.
These little muffins are also handy for serving alongside a bowl of soup, a salad, or a main dish. They are tender, cheesy, and packed with broccoli without requiring a complicated recipe.
Why You’ll Love These Broccoli Muffins
- Quick and easy. They take only a few minutes to prepare and bake in about 15 minutes.
- A great way to use leftover broccoli. Steamed broccoli works beautifully in this recipe.
- Cheesy and savory. Cheddar or Parmesan both add wonderful flavor.
- Simple ingredients. You probably have most of the ingredients in your kitchen already.
- Perfect for any meal. Serve them for breakfast, as a side dish, or as a quick snack.
Quick and Easy Cheesy Broccoli Muffins for Picky Toddler Eaters
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Kitchen Essentials
Ingredients
- 1 Cup Broccoli steamed and finely chopped
- 1 Cup Shredded Cheese preferably Parmesan or cheddar
- 1/8 Teaspoon Pepper
- 1/4 Teaspoon Garlic Salt
- 3 Large Eggs
- 1 Cup All-Purpose Flour
Instructions
How to Make Easy Cheesy Broccoli Muffins
- Start by preheating the oven to 375°F. Grease a muffin pan or spray it well with cooking spray.
- Steam the broccoli until tender. Let it cool slightly, then finely chop it. If the broccoli is particularly wet, gently blot away any excess moisture.1 Cup Broccoli
- In a medium bowl, whisk the eggs. Add the chopped broccoli, shredded cheese, pepper, garlic salt, and flour. Stir until everything is well combined.1 Cup Shredded Cheese, 1/8 Teaspoon Pepper, 1/4 Teaspoon Garlic Salt, 3 Large Eggs, 1 Cup All-Purpose Flour
- Divide the mixture evenly among the prepared muffin cups.
- Bake for approximately 15 minutes, or until the muffins are set and lightly golden around the edges.
- Let them cool for a few minutes before removing them from the pan. They are delicious served warm.
Your Own Private Notes
Notes
Tips for Making These
Chop the broccoli finely. Smaller pieces distribute throughout the muffins and make them easier to eat. Drain excess moisture. If your steamed broccoli is very wet, removing some of the moisture will help keep the muffins from becoming soggy. Try different cheeses. Cheddar and Parmesan are my favorites, but a combination of cheeses can be delicious too. Monterey Jack or Colby would also work well. Watch the baking time. Since these are small muffins, they don’t need a long time in the oven. Start checking around 15 minutes.Nutrition
Recipe Variations
Broccoli Cheddar Muffins: Use shredded sharp cheddar cheese for a classic broccoli and cheese combination. The stronger flavor of sharp cheddar works especially well with the mild broccoli.
Broccoli Parmesan Muffins: Parmesan gives these muffins a slightly more savory flavor. You can use freshly grated Parmesan for an especially nice flavor.
Broccoli and Ham Muffins: Add about ½ cup of finely diced cooked ham to the mixture. This makes the muffins a little heartier and is a great way to use leftover ham.
Broccoli and Bacon Muffins: Stir in ½ cup of cooked and crumbled bacon for a savory, smoky flavor. Bacon and cheddar make a particularly tasty combination.
Cheesy Vegetable Muffins: Add a few finely chopped cooked vegetables along with the broccoli. Diced bell pepper, carrots, or cooked spinach would all be good choices. Just be sure to drain any excess moisture from cooked vegetables.
A Little Heat: For a little kick, add a pinch of crushed red pepper flakes or a small amount of finely diced jalapeño.
Herb and Cheese: Add ½ teaspoon of dried Italian seasoning, parsley, or your favorite dried herbs for another layer of flavor.
What to Serve with Broccoli Muffins
These savory muffins make a nice side dish for all kinds of meals. Serve them alongside:
- Homemade soup
- Chili
- A garden salad
- Scrambled or fried eggs
- Roasted chicken
- A baked ham dinner
They’re also tasty enough to enjoy on their own as a quick snack.
Storage
Store leftover broccoli muffins in an airtight container in the refrigerator for up to 3–4 days.
To reheat, warm them gently in the microwave or place them in a warm oven until heated through.
Freezing
Let the baked muffins cool completely. Place them in a freezer-safe container or freezer bag, separating layers with parchment paper if needed. Freeze for up to 2–3 months for the best quality.
To serve, thaw the muffins overnight in the refrigerator or reheat them directly from frozen in the microwave or oven until heated through. For the best texture, reheating them in the oven or air fryer can help crisp the outside.
Make Ahead Breakfast Muffins
These Easy Cheesy Broccoli Muffins are one of those recipes that are nice to have tucked away for those times when you want something quick and homemade. There is no complicated preparation, and the muffins are ready for the oven in just a few minutes.
They are also a great way to use leftover cooked broccoli. I like recipes that help turn leftovers into something new, especially when the result is something the family will happily eat.
Serve these muffins warm from the oven while the cheese is still soft and melty. They make a simple side dish for dinner, but they are just as good alongside breakfast or lunch.
And don’t be afraid to change them up depending on what you have on hand. A different cheese, a little leftover ham or bacon, or a few extra vegetables can turn this basic recipe into something a little different every time.
It’s easy to double this recipe and make a bunch. Freeze individually for easy snacks and grab and go breakfast.