Broccoli Breakfast Muffins

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Delicious and healthy breakfast alternative: broccoli breakfast muffins!




  • 1/2 cup onions, chopped
  • 1/2 cup shredded cheddar
  • 2 T olive oil
  • 1 1/2 cups skim ricotta cheese
  • 1 Large egg
  • 2 Large egg whites
  • 1 T dijon mustard
  • 10 oz chopped frozen broccoli, thawed and drained/squeezed excess water
  • 1 T parmesan cheese




  1. Preheat oven to 360. Oil a 6 cup large muffin pan or 12 cup small muffin pan.


  1. Saute onion in the oil. Add to a large bowl.


  1. Add eggs and egg whites to onions. Mix well.


  1. Add the rest of the ingredients and mix well with large spoon or spatula.


  1. Divide into muffin pan.


  1. Bake 45-50 minutes until tops are brown and centers no longer jiggle.


  1. Remove and let cool about 15 minutes before removing from pan. Use a knife around the edges to loosen.




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