breakfast · cooking · Gluten-Free

Broccoli Parmesan Egg Muffins

When these first were baked I wasn’t quite sure. Broccoli baked often has a very, very strong smell. Once chilled though, the heavy aroma is gone. These broccoli parmesan egg muffins make a quick, portable and tasty breakfast. Figure 3 to 4 per serving, unless served with other items.

One note: if you have premium cupcake liners, use them. The egg sticks quite a bit to even non stick muffin tins. To pop out, use a plastic or nylon knife, run around the edge and pop out.

Broccoli Parmesan Egg Muffins


  • 1 Tbsp virgin coconut oil
  • 1½ pounds broccoli
  • 1 small onion
  • 4 large eggs, beaten
  • ½ cup unsweetened coconut milk beverage
  • ¾ cup grated parmesan cheese


Preheat oven to 350°, lightly oil a 12 count muffin tin.

Finely chop broccoli. Peel and trim onion, dice up.

Heat a large skillet over medium, add in coconut oil. Add in broccoli and onion, saute until tender and turning golden, set aside.

Mix eggs, milk, and cheese in a large mixing bowl. Quickly stir in the vegetables.

Divide mixture between the muffin tin cups.

Bake for 30 minutes, or until golden on top. Let cool a bit, pop out and enjoy.

Store leftover muffins in an airtight container, in refrigerator, for up to one week. Reheat in microwave in 30 second bursts until warm (takes about 1:30).

Makes 12 muffins.

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