Egg Muffins



  • 6 eggs
  • ½ tsp salt
  • 1 tsp pepper
  • ¼ cup low fat milk
  • 1 cup shredded cheddar cheese
  • 1 cup broccoli florets


Wash hands with soap and water.

Preheat oven to 375°F.

In a bowl, add eggs, salt, pepper, and milk. Whisk together.

Add cheese and broccoli and stir to combine.

Pour egg mixture into a greased muffin tin, ⅔ full. Makes 6 to 8

Bake for 18-20 minutes until eggs are completely set or reach an internal temperature of 160°F.

If taking to the field, eat within 2 hours of making. If storing leftovers, eat within 3-4 days.

Want to include some grains?
Cut your egg muffin in half and wrap in a whole-grain tortilla for a portable, grab-and-go breakfast.

Nutrition Facts: For 1 muffin, Calories 160, Total Fat 11g, Saturated Fat 5g, Sodium 300mg, Total Carbohydrates 3g, Fiber 0g, Total Sugar 0g, Added Sugar 0g, Protein 11g

Adapted from The University of Nebraska @

5/13/2021 2:42:54 PM
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