008 / 100 · Slow Morning Comforts
Broccoli and Cheddar Egg Cups
12 egg cups; 3 per serving Active 15 min Total 45 min
A muffin pan turns eggs, broccoli, and cheddar into small portions that are easy to serve. The broccoli is cooked and dried first, so the cups set neatly rather than weeping vegetable water. A little cheese sits inside and a little on top, giving each cup a golden cap. They are useful for a shared breakfast, but their small size also makes them convenient to pack. Let them settle in the pan before lifting them out.
Small pieces belong in a small cup
Chop the broccoli florets into pieces no larger than a pea after steaming. Large branches create gaps and make the cups break when you remove them. The stems can be included if peeled and finely diced, although thick woody ends should go. Blotting the cooked broccoli is an easy step to skip, but it keeps the egg mixture concentrated. Divide the vegetables before pouring in the eggs so every cup gets an even share.
Release them while they are warm
Thoroughly greasing the sides and base matters even in a nonstick muffin pan. Run a thin silicone spatula around each cup after the five-minute rest, then lift gently from beneath. The cups may puff in the oven and settle as they cool; that is normal for this simple egg mixture. Avoid baking until they look dry. They should be set and reach 160°F/71°C in the center, with tender sides beneath the cheese.
Ingredients
- 1 tablespoon olive oil, for the pan
- 2 cups (180 g) small broccoli florets
- 8 large eggs
- 1/3 cup (80 ml) milk
- 1/2 teaspoon fine salt
- 1 cup (115 g) shredded cheddar, divided
Set out
12-cup standard muffin pan, Steamer basket and saucepan, Mixing bowl, Instant-read thermometer
Allergens
Egg, milk. Check ingredient labels and substitutions.
Make it
- Heat the oven to 350°F/175°C. Brush all 12 muffin wells thoroughly with the olive oil.
- Steam the broccoli over simmering water for 4 minutes, until just tender. Drain, blot dry, and finely chop.
- Whisk the eggs, milk, and salt together until completely combined. Stir in 3/4 cup cheddar.
- Divide the chopped broccoli among the muffin wells. Pour in the egg mixture, dividing it evenly; wells should be about three-quarters full.
- Scatter the remaining 1/4 cup cheddar over the tops. Bake for 18–22 minutes, until set and lightly golden, with a center temperature of at least 160°F/71°C.
- Rest in the pan for 5 minutes, then loosen each cup with a thin silicone spatula and lift out. Serve 3 cups per person.
A useful detail
If using thawed frozen broccoli, squeeze it dry and finely chop it; measure 1 1/2 cups after draining to replace the steamed fresh florets.
Make it your own
- Use Monterey Jack in place of cheddar for a milder cheese flavor.
- Replace half the broccoli with 1/2 cup thawed and well-drained sweet corn.
Keep it well
Refrigerate within 2 hours in a covered container at 40°F/4°C or below for up to 4 days. Freeze cooled cups for up to 2 months. Reheat to 165°F/74°C, covering loosely to keep the edges from drying.