Egg Muffins
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Yield: 6-8 muffins
  • 6 eggs
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ¼ cup low fat milk
  • 1 cup shredded cheddar cheese
  • 1 cup broccoli florets, gently rubbed under cold running water


  1. Wash hands with soap and water.
  2. Crack eggs into a mixing bowl. Wash hands with soap and water after handling raw eggs.
  3. To the eggs add salt, pepper, and milk. Whisk together.
  4. Add broccoli and cheese. Stir to combine.
  5. Grease muffin tin with cooking spray or preferred method.
  6. Pour egg mixture into a greased muffin tin, 2⁄3 full.
  7. Bake at 375°F for 18-20 minutes until eggs are completely set or reach an internal temperature of 160°F.
  8. Store leftovers in a sealed container in the refrigerator.

Want to include some grains with your egg muffin? Cut your muffin in half and wrap in a whole-grain tortilla for a portable, grab-and-go breakfast.

Nutrition Information:

  • Calories 160
  • Total Fat 11g
  • Saturated Fat 5g
  • Cholesterol 205mg
  • Sodium 600mg
  • Total Carbohydrates 3g
  • Fiber 0g
  • Total Sugars 0g, includes 0g Added Sugars
  • Protein 11g
  • Vitamin D 6%
  • Calcium 15%
  • Iron 6%
  • Potassium 4%
Nutrition Software Used: 
Esha Food Processor