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  • Liz Hoobchaak

Broccoli Pepper Egg Muffins

Updated: Nov 13, 2022

Need a healthy, quick and easy grab-and-go breakfast? Try these Broccoli Pepper Egg Muffins. They keep in the fridge for up to 5 days, reheat easily or can be enjoyed cold on your way out the door. They also make a great hot lunch for work or school. Simply place in a thermos after reheating and they will stay warm until lunchtime.


2 cups of broccoli florets

1 red pepper, chopped into small pieces

10 eggs

1/2 cup unsweetened almond milk

1/2 cup shredded cheddar cheese

1 tbsp coconut flour

1/4 cup fresh chopped parsley

1 tsp dijon mustard

1 tsp salt

pepper to taste


1. Preheat the oven to 400ºF. Place a silicone muffin pan on a baking tray or line a metal muffin pan with liners.

2. Fill the muffin wells to the top with broccoli florets and chopped peppers.

3. In a bowl, whisk together the rest of the ingredients.

4. Fill the muffin wells to the top with the egg mixture.

5. Bake for 25 minutes or until golden brown on the top.

This recipe yields approximately a dozen egg muffins.

Note: You can substitute coconut milk if you prefer to make these nut free. You can add any variety of veggies you prefer, including sautéed onions, mushrooms or spinach. Cooked bacon also makes a great addition. If reheating, it is best to heat in an oven on 350ºF for 10 minutes, as a microwave may make them soggy.

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