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Keto Broccoli Cheddar Egg Muffins

Yields6 ServingsPrep Time5 minsCook Time15 minsTotal Time20 mins

Breakfast, snack, quick lunch, or mid-week pick-me-up, you name it! These Broccoli Cheddar Egg Muffins are bursting with flavor, and they are packed with feel-good nutrients that will make a keto diet look like a walk in the park. The base is so simple, and you can add to it whatever you have handy while you are meal-prepping. I find the combination of broccoli and cheddar an absolute hit, but you could also try smoked salmon and dill, ham and rosemary or feta cheese and tomato! I would love to hear your thoughts and ideas, so please don’t forget to leave a comment and let us know!

 5 eggs
 ½ cup cheddar cheese, grated (plus extra for topping, optional)
  cup broccoli, steamed and chopped
 ¼ tsp dried thyme
 ½ tsp onion powder
 ½ tsp sea salt
 ¼ tsp black pepper

Preheat the oven to 400 F. Line a muffin pan with cupcake liners.


Whisk together the eggs and season them with salt and black pepper.


Add the onion powder and thyme and stir to combine. Stir in the broccoli and cheddar.


Split the mixture evenly into muffin tins filling each about 2/3 full.
Optionally sprinkle with more cheddar on top.


Bake in the preheated oven for 12-15 minutes, until golden brown. Enjoy your delicious breakfast, or pack them for lunch!

Nutrition Facts

Serving Size 1 piece

Servings 6