Easy Broccoli Cheese Cups
These Easy Broccoli Cheese Cups are packed with tender broccoli, cheddar cheese, and Parmesan, all baked together in a savory egg mixture. They're perfect for breakfast, snacks, lunchboxes, or an easy side dish.
Servings: 12 Cups
Calories: 100kcal
Ingredients
- 2 cups broccoli florets finely chopped
- 4 large eggs
- 1 cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- ¼ cup milk
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Cooking spray or oil for greasing
Instructions
- Preheat oven: Preheat the oven to 375°F (190°C). Grease a 12-cup muffin pan.
- Prepare broccoli: Steam or blanch the broccoli until just tender. Drain well, allow it to cool slightly, and chop into small pieces.
- Mix eggs: In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and black pepper.
- Add filling: Stir in the chopped broccoli, cheddar cheese, and Parmesan until evenly combined.
- Fill muffin pan: Divide the mixture evenly between the 12 muffin cups, filling each about ¾ full.
- Bake: Bake for 18–22 minutes, until the centers are set and the tops are lightly golden.
- Cool: Allow the broccoli cheese cups to cool in the pan for about 5 minutes before removing.
- Serve: Serve warm.
Notes
- Chop broccoli into small pieces so it distributes evenly.
- Drain broccoli thoroughly to prevent watery cups.
- Grease the muffin pan well for easier removal.
- Add extra shredded cheddar on top before baking for a cheesier finish.
- Frozen broccoli can be used; thaw and drain it very well first.
Nutrition
- Calories: 100 kcal
- Carbohydrates: 2 g
- Protein: 7 g
- Fat: 7 g
- Saturated Fat: 4 g
- Cholesterol: 75 mg
- Sodium: 180 mg
- Fiber: 1 g
- Sugar: 1 g