Description

Portable, savory egg cups made with cheddar cheese, broccoli, and rice. Perfect for meal prep, these cups are filling, customizable, and reheat beautifully for a quick weekday breakfast.

Ingredients

Scale

6 large eggs
1/4 cup heavy cream or whole milk
1/2 cup cooked short-grain or medium-grain white rice (cooled)
1/2 cup finely chopped broccoli florets
1/2 cup sharp cheddar cheese, shredded
1/2 teaspoon garlic powder
1/2 teaspoon salt
Black pepper to taste
2 tablespoons diced red onion (optional)
1/4 cup bacon bits or cooked sausage (optional)
Hot sauce (optional)

Instructions

Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin generously with butter, oil, or cooking spray.
Chop broccoli into very small pieces. If using fresh, blanch for 1 minute, drain, and squeeze out excess water. If using frozen, thaw and squeeze dry with a paper towel.
In a medium bowl, whisk eggs, cream, garlic powder, salt, and pepper until combined.
Add cooked rice, chopped broccoli, and half of the shredded cheese to the egg mixture. Stir gently until evenly distributed.
Divide the mixture evenly among the 12 muffin cups, aiming for about 1/4 cup per cup. Press down gently to eliminate air pockets.
Bake for 18-20 minutes until eggs are set and tops are lightly golden.
Let cool in the tin for 5 minutes before removing with a spatula.
Cool completely if freezing, or serve warm.

Notes

Ensure broccoli is thoroughly squeezed dry to prevent soggy cups. Use sharp cheddar for better flavor. Cool rice before adding to eggs to prevent uneven cooking. Can be stored in the fridge for up to 5 days or frozen for up to 3 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 egg cup
Calories: 120
Sugar: 1
Sodium: 200
Fat: 8
Saturated Fat: 4
Carbohydrates: 6
Fiber: 1
Protein: 8

Keywords: egg cups, breakfast meal prep, cheddar broccoli rice, healthy breakfast, vegetarian breakfast, muffin tin eggs, quick breakfast