School Lunchbox
Baked Broccoli and Egg Muffins, a Healthy Fuss-Free School Lunch
Prep
15 min
Cook
25 min
Servings
4
Level
Easy
These savory muffins combine eggs, broccoli, and cheese baked in a mini muffin tin, making a practical school lunch that's easy to hold without needing a fork or spoon. The texture is soft and fluffy with sweet, crunchy bits of broccoli, perfect for kids who are picky about vegetables. Just prep the night before, bake, and it's ready to grab the next morning.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 5 eggs
- 1 cup broccoli, finely chopped
- 50 grams shredded cheddar cheese
- 1/2 cup shredded carrot
- 3 tbsp whole milk
- 2 tbsp all-purpose flour
- 2 tbsp onion, finely chopped
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1 tbsp vegetable oil or butter, for greasing the pan
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👩🍳 Instructions
- 1 Preheat the oven to 180°C (350°F) for 10 minutes. Lightly grease a mini or medium-sized muffin tin with oil or butter so the muffins don't stick.
- 2 Wash the broccoli thoroughly, then cut the florets into small pieces. Blanch briefly for about 1-2 minutes in boiling water to soften slightly, then drain and let cool.
- 3 In a large bowl, whisk the eggs using a whisk or fork until well combined; there's no need to beat them until fluffy.
- 4 Add the milk, flour, salt, and ground pepper to the beaten eggs. Stir until well combined with no flour lumps remaining.
- 5 Add the blanched broccoli, shredded carrot, cheddar cheese, and chopped onion. Mix all the ingredients until evenly combined.
- 6 Pour the batter into the greased muffin tin, filling each cup about 3/4 full since the batter will rise slightly while baking.
- 7 Bake in the oven for 20-25 minutes, or until the tops of the muffins are golden brown and set when tested with a toothpick.
- 8 Remove from the oven and let cool in the pan for 5 minutes before taking them out so they don't fall apart.
- 9 Store the muffins in an airtight container if not eating them right away; they can be kept in the fridge for up to 3 days.
💡 Tips
• You can swap the broccoli for spinach or sweet corn depending on your kid's taste.
• Use a silicone muffin pan so the muffins release more easily without sticking.
• Make a big batch on the weekend and store them in the freezer, then just microwave briefly before heading to school.
• Add a little chopped chicken or smoked beef for extra flavor and a protein boost.
📊 Nutrition Facts / serving
180 kkal
Calories (kcal)
10 gg
Protein
12 gg
Fat
8 gg
Carbs
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