Mini Broccoli & Cheddar Egg Muffins
Fluffy egg muffins baked with broccoli, cheddar and bell pepper — a grab-and-go breakfast that's naturally gluten-free.
These little egg muffins solve the eternal school-morning problem: something warm, filling, and actually eaten in the five minutes before the bus arrives. Chopped broccoli and bell pepper get folded into whisked eggs with melty cheddar, baked in a muffin tin, and are just as good pulled cold from the fridge as they are warm.
They're a naturally gluten-free, low-carb option built around eggs and vegetables, with nothing spicy or strongly flavored to turn kids away — the cheddar carries the whole dish. Because they hold together in neat, hand-sized portions, they also travel well in a lunchbox or after-school snack bag, which is part of what makes this a genuinely practical kids/teen recipe rather than just a healthy-sounding idea that looks good on paper.
Make a double batch on Sunday and freeze extras in a single layer, then reheat individually through the week for an easy protein-forward breakfast.
Ingredients
These ingredients are standard at most North American supermarkets.
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