Low-Carb Broccoli Cheddar Egg Cups

1 minute read

These savory cups are my answer to the weekday breakfast dilemma: something quick to grab that isn’t sugary, but still feels like a muffin. Inspired by the cozy flavors of broccoli cheddar soup, they’re like mini crustless quiches baked in a muffin tin—simple, cheesy, and loaded with veggies. Perfect for meal prep, low‑carb eating, or using up leftover broccoli, they reheat beautifully and stay satisfying all week.

Serving Ideas

Breakfast: Pair with avocado slices, fresh berries, or a light salad.
Lunch: Pack two cups with mixed greens, cucumbers, and cherry tomatoes.
Cozy Combo: Serve alongside tomato soup or chicken broth.
Brunch: Add bacon or sausage and a fruit tray for a complete spread.

Low-Carb Broccoli Cheddar Egg Cups

Ingredients

Ingredient	Amount	Notes
Eggs	6 large	Whisked
Heavy cream (or almond milk)	½ cup	For lighter option
Broccoli florets	1 cup	Finely chopped, fresh or thawed
Sharp cheddar cheese	1 cup, divided	Shredded
Parmesan cheese	¼ cup	Optional, adds flavor
Onion or green onion	2 tbsp	Finely chopped
Garlic powder	½ tsp	Seasoning
Onion powder	½ tsp	Seasoning
Salt	½ tsp	Or to taste
Black pepper	¼ tsp	Freshly ground
Olive oil or melted butter	2 tbsp	For greasing muffin tin

Directions

Preheat Oven
Heat to 350°F (175°C). Grease a 12‑cup muffin tin well.
Prep Broccoli
Chop fresh florets finely, or thaw and drain frozen broccoli.
Mix Base
Whisk eggs and cream until smooth. Stir in broccoli, ¾ cup cheddar, Parmesan, onion, garlic powder, onion powder, salt, and pepper.
Fill Muffin Cups
Divide mixture evenly, filling each cup ⅔–¾ full. Sprinkle remaining cheddar on top.
Bake
Bake 18–22 minutes, until set and lightly golden. A toothpick should come out mostly clean.
Cool & Serve
Let rest 5 minutes in the pan, then lift out gently. Serve warm, or cool completely and store in an airtight container in the fridge up to 4 days. Reheat briefly in the microwave or oven.