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When it comes to breakfast, convenience and nutrition often take center stage. Cheesy Broccoli Sunrise Muffins perfectly embody this balance, offering a delicious and wholesome way to start your day. These muffins are not just a treat for the taste buds; they also pack a nutritional punch, making them an ideal choice for families looking to incorporate more vegetables into their meals. With their soft texture, cheesy goodness, and a delightful hint of broccoli, these muffins are sure to be a hit at the breakfast table or as a grab-and-go snack.

Cheddar and Broccoli Egg Muffins for Breakfast

Start your day with Cheesy Broccoli Sunrise Muffins, a delicious and nutritious breakfast option that the whole family will love. These moist, flavorful muffins combine sharp cheddar cheese and fresh broccoli, offering a convenient way to sneak in veggies during the busy morning rush. Packed with essential vitamins and healthy fats, they’re perfect for meal prep or as a tasty grab-and-go snack. Enjoy a wholesome, satisfying meal that elevates your mornings!
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Ingredients
  

1 cup fresh broccoli florets, finely chopped

1 cup sharp cheddar cheese, grated

6 large eggs

1/4 cup milk (whole or your preference)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional for an extra kick)

1/2 cup cooked and crumbled bacon or diced ham (optional)

Non-stick cooking spray or muffin liners

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by either greasing it with non-stick cooking spray or placing muffin liners into each cup for easy removal of the muffins.

    Prep the Broccoli: In a small pot, bring water to a rolling boil. Add the finely chopped broccoli florets and blanch them for 2-3 minutes until they turn vibrant green. Immediately transfer them to a bowl of ice water to halt the cooking process. Once cooled, drain thoroughly and set aside.

      Mix the Eggs: In a large mixing bowl, crack open the eggs and whisk them together with the milk until smooth and uniform. Add in the garlic powder, onion powder, salt, black pepper, and red pepper flakes (if you'd like a spicy kick). Mix until fully combined.

        Combine the Ingredients: Carefully fold in the blanched broccoli, grated cheddar cheese, and the optional cooked bacon or ham into the egg mixture. Ensure everything is evenly distributed throughout the mixture.

          Fill the Muffin Tin: Pour the prepared egg mixture into each muffin cup, filling them approximately three-quarters full. The mixture should yield around 12 muffins.

            Bake to Perfection: Place the muffin tin in the preheated oven and bake for 18-20 minutes. The muffins are done when they have puffed up, and a toothpick inserted into the center comes out clean.

              Cool & Serve: After baking, take the muffin tin out of the oven and let it cool for a few minutes. Then, remove the muffins carefully from the tin. Serve warm, or allow them to cool completely if you're storing them for later.

                Storage Instructions: Keep these muffins in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them for up to 2 months. Reheat in the microwave or oven before enjoying.

                  Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 12 muffins