Broccoli Potato Cheese Egg Muffin Cups
Meal prep a healthy and satisfying breakfast with these Potato Broccoli Cheese Egg Muffins. Just like a cheesy omelet, but they are so easy to make in advance and even freeze! Plus this protein-packed recipe is vegetarian and gluten free.
Egg muffin cups have long been a favorite in my house. They’ve become a great solution when we want to have breakfast for dinner, but I don’t want to juggle making four omelets at the same time. All I have to do is combine the eggs with our favorite fillings, pour it into muffin pans, and bake. And out pops little crustless quiche, mini omelets, egg muffins, or whatever you want to call them.
I have long been making Broccoli, Ham and Cheese Egg Muffins, but thought it was time for a Meatless Monday version. This recipe might not have meat, but it still has plenty of protein from the eggs, and the potatoes make it totally satisfying. It’s a great vegetarian option that, of course, is also gluten free.
And since it makes a lot, I always have extras for us to grab for breakfast later in the week!
Ingredients:
- 12 large eggs
- 1 lb frozen broccoli florets, cooked as per package instructions
- 20 oz. bag shredded potatoes
- 1 cup shredded cheddar cheese
- 1 tsp kosher salt
- 1 tsp dry mustard
- 1/4 tsp pepper