Low-Carb Broccoli Cheddar Egg Cups
If you’re looking for a low-carb breakfast recipe that’s easy, filling, and perfect for busy mornings, these Broccoli Cheddar Egg Cups are exactly what you need. Made with simple ingredients and baked in a muffin tin, this healthy egg muffin recipe delivers all the comfort of broccoli cheddar soup in a portable, protein-packed form.
These keto-friendly egg cups are ideal for meal prep, grab-and-go breakfasts, or a light low-carb lunch. They’re naturally gluten-free, customizable, and a delicious way to sneak more veggies into your day all without added sugar or refined carbs.
Why You’ll Love These Low-Carb Broccoli Cheddar Muffins:
Low carb & keto-friendly Perfect for low-carb, keto, and diabetic-friendly meal plans
High in protein Eggs and cheese keep you full and energized
Easy meal prep recipe Make once, enjoy all week
Portable & freezer-friendly Great for busy mornings and quick snacks
Vegetable-packed A tasty way to use up leftover broccoli
No flour, no crust Just wholesome, satisfying ingredients
Ingredients:
6 large eggs
1/2 cup heavy cream (or unsweetened almond milk for a lighter option)
1 cup finely chopped broccoli florets (fresh or frozen, well drained)
1 cup shredded sharp cheddar cheese, divided
1/4 cup grated Parmesan cheese (optional, for extra flavor)
2 tablespoons finely chopped onion or green onion
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
Olive oil or melted butter, for greasing the muffin tin
Directions:
Preheat oven to 350°F (175°C). Grease a standard 12-cup muffin tin well.
Prepare the broccoli: Finely chop fresh broccoli. If using frozen, thaw completely and squeeze out excess moisture.
In a medium bowl, whisk eggs and cream until smooth.
Stir in broccoli, 3/4 cup cheddar, Parmesan (if using), onion, garlic powder, onion powder, salt, and pepper.
Divide mixture evenly into muffin cups, filling each about 2/3 full.
Sprinkle remaining cheddar cheese on top.
Bake 18–22 minutes, until set in the center and lightly golden.
Cool for 5 minutes, then gently remove from the pan.
Storage & Meal Prep Benefits:
Store in the refrigerator for up to 4 days
Reheat in the microwave in 20–30 seconds
Freeze well for up to 2 months for easy low-carb breakfasts anytime
Easy Variations & Customization Tips:
Add protein: Cooked sausage, turkey.
Extra veggies: Spinach, bell peppers, or zucchini (drained well)
Spicy version: Red pepper flakes or pepper jack cheese
Dairy-lighter: Use almond milk and slightly reduce cheese
Mini egg bites: Use a mini muffin tin and reduce bake time
Serving Ideas:
Pair with avocado slices or fresh berries for breakfast
Serve with a green salad for a low-carb lunch
Add to a brunch spread with eggs, fruit, and breakfast meats
