Healthy, Low-Carb Broccoli, Cheese & Egg Muffins

If you’re on the hunt for a healthy, low-carb breakfast that’s as delicious as it is convenient, these Broccoli, Cheese & Egg Cups are about to become your new favourite recipe!

Packed with protein, veggies, and flavour, these cheese and egg cups are perfect for busy mornings or a mid-week snack you can grab straight from the fridge. Think of them as mini omelettes in muffin form — wholesome, cheesy, and wonderfully satisfying. Ingredients (makes 8 cups)

Cheese & Egg cup ingredients

4 large eggs

100g grated mature cheddar

½ broccoli floret, shredded

2 chestnut mushrooms, finely chopped

1 red onion, finely diced

1 small tin of sweetcorn

1 chilli, finely chopped (optional if you like a little heat!)

Salt & pepper to taste

A small knob of butter for frying

Method

Sauté the veggies
Heat a little butter in a pan and gently fry the onion, broccoli, and mushrooms until softened and fragrant.

Mix it all together
Remove the pan from the heat and stir in the grated cheese, sweetcorn, chilli, and eggs. Season with salt and pepper and mix well.

Bake to perfection
Divide the mixture evenly between 8 muffin tray cups (use silicone cases or lightly grease the tray) and bake at 180°C (fan) for about 20 minutes, until golden and set.

Cool and enjoy
Serve warm straight from the oven or cool and store in the fridge for up to 3 days.

Cheese & Egg Cup Nutrition (per cup)

Calories: 120 kcal | Fat: 8g | Carbs: 4g | Protein: 8g

Serving Suggestion

Pair your egg cups with crispy bacon and a fresh avocado, tomato, red onion & basil salad for a delicious Sunday brunch.

These little savoury bites are a brilliant way to sneak more veggies into your day, even picky eaters love them! Whether you enjoy them for breakfast, lunch, or a post-workout snack, they’re a simple, make-ahead recipe you’ll come back to again and again.