Broccoli Cheddar Egg Cups for Breakfast

Name: Broccoli Cheddar Egg Cups for Breakfast
Prep time: 12 min
Cook time: 19 min
Ingredients: 6 large eggs; 1/4 cup heavy cream; 4 oz broccoli florets, chopped to pea-size (about 1 cup); 3/4 cup shredded sharp cheddar, divided; 1 tbsp butter, softened; 1/4 tsp salt; 1/8 tsp black pepper; 1/4 tsp garlic powder

⏲ ~31 min total · prep 12 · cook 19 · 4 servings

Breakfast⏱ 35 min total🔥 1.1g net carbs⚡ ≈636 kcal/serving~2% of calories from carbs

By the KFI Test Kitchen · Tested & approved by Jason Lieu, KFI recipe editor

Published Sep 15, 2026 · Updated Sep 15, 2026

Ingredients

6 large eggs
1/4 cup heavy cream
4 oz broccoli florets, chopped to pea-size (about 1 cup)
3/4 cup shredded sharp cheddar, divided
1 tbsp butter, softened
1/4 tsp salt
1/8 tsp black pepper
1/4 tsp garlic powder

Instructions

Preheat the oven to 350°F and butter 10 cups of a standard 12-cup muffin tin, including the rims.
Put the chopped broccoli in a microwave-safe bowl with 1 tbsp water, cover, and microwave 90 seconds; drain well and blot dry with a towel so the cups don't turn watery.
Whisk the eggs, heavy cream, salt, pepper, and garlic powder in a bowl until completely smooth, about 45 seconds.
Divide the broccoli and 1/2 cup of the cheddar among the 10 buttered cups.
Pour the egg mixture into each cup until three-quarters full, then top with the remaining 1/4 cup cheddar.
Bake 18-20 minutes, until the centers are puffed and no longer jiggle when you shake the tin; a thin knife inserted in the center of one cup should come out clean.
Cool in the tin 5 minutes — they'll deflate slightly — then run a thin knife around each cup and lift them out.

Why this recipe works

Blot the broccoli Ninety seconds in the microwave with a spoonful of water cooks it through, and a towel afterward keeps the cups from turning watery in the oven.
Cream in the base A quarter cup of heavy cream makes the eggs custardy, so a reheated cup on a Tuesday still eats soft.
Cheese twice Half the cheddar goes under the egg with the broccoli, a quarter cup over the top. The lower layer holds the vegetables; the top browns.

Tips for making this recipe well

Butter the rims

Butter each cup all the way to the top edge. The eggs puff above the rim, and ungreased rims tear on the way out.

Three-quarters full

Any higher and the eggs climb over and weld neighboring cups together.

The knife test

Eighteen to 20 minutes at 350°F: puffed centers, no jiggle when you shake the tin, a thin knife coming out clean.

Expect the deflate

They rise in the oven and settle as they cool. The texture underneath stays custardy either way.

Dry the broccoli well

Blot it with a towel after draining. Wet vegetables are the main reason egg cups weep.

Serving suggestions

Run a thin knife around each cup after a 5-minute rest and lift them out. They eat warm or straight from the fridge the next morning, two or three cups with a slice of bacon on the side. At 1.1 grams of net carbs per cup the math stays easy even when the rest of the day runs tight, and a little extra cheddar over the top at the table never hurts.

Storage and meal prep

This is a batch-cook recipe. Airtight container, refrigerator, up to 4 days; microwave each cup 20 to 30 seconds before eating. They also freeze well for up to 3 months, thawed overnight in the refrigerator and reheated the same way. The centers stay custardy after reheating because of the cream in the base, which is the difference between these and most leftover eggs.

Variations worth trying

Swap the vegetable Diced bell pepper or chopped spinach, both squeezed dry, replace the broccoli measure for measure.
Different cheese Monterey Jack or Gruyère melts softer than cheddar; keep the same divided amounts.
Add meat A tablespoon of diced ham or crumbled cooked bacon into the bottom of each cup before the egg goes in.

Frequently asked questions

Can I make these ahead?

Yes, that is where they shine. Bake the batch, refrigerate up to 4 days, and microwave a cup for 20 to 30 seconds each morning.

Can I use frozen broccoli?

Yes, thawed and squeezed very dry. Frozen florets carry more water than fresh, and water is the enemy of a set cup.

Why did they puff and fall?

Egg always does. The fall in the tin is not a failure; what matters is the set underneath, and the centers stay custardy.

Can I use paper liners instead of butter?

Liners work, though buttered bare cups release cleanest and brown a little better at the edges. Grease all the way to the rim either way.

How do I know they are done?

Centers puffed and steady when you shake the tin, with a thin knife coming out clean from the middle. That lands at 18 to 20 minutes at 350°F.

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