If you’re on a ketogenic diet and looking for a satisfying, make-ahead breakfast or snack, these Cheesy Broccoli Muffins are a must-try. They’re packed with flavor from sharp Parmesan and Swiss cheese, fiber-rich broccoli, and fresh parsley—all baked into soft, eggy muffins that make sticking to keto easy and delicious. Whether you're meal prepping or just need a portable, low-carb option, these muffins deliver!
Why You’ll Love These Keto Muffins
- Perfect for On-the-Go: Make a batch ahead of time and take them with you.
- Low-Carb & High-Protein: Just 4.1g carbs per muffin and 11.1g of protein.
- Customizable: Add mushrooms, bell peppers, or swap out the cheese varieties.
- No Flour Needed: Naturally gluten-free and grain-free.
Ingredients
- 2 tablespoons unsalted butter
- 6 large organic eggs
- ½ cup heavy whipping cream
- ½ cup grated Parmesan cheese
- Salt and ground black pepper, to taste
- 1¼ cups chopped broccoli
- 2 tablespoons fresh parsley, chopped
- ½ cup grated Swiss cheese
Instructions
- Preheat your oven to 375ºF (190ºC) and grease a 12-cup muffin tin well.
- In a large mixing bowl, whisk together the eggs, heavy cream, Parmesan cheese, salt, and pepper.
- Divide the chopped broccoli and parsley evenly among the prepared muffin cups.
- Pour the egg mixture over the vegetables in each muffin cup.
- Top each with a sprinkle of Swiss cheese.
- Bake for 20 minutes, rotating the pan halfway through, until muffins are puffed and set.
- Let cool slightly, then carefully invert muffins onto a platter and serve warm or store in the fridge for up to 4 days.
Nutrition Facts (Per Muffin)
- Calories: 241
- Fats: 11.5 g
- Fibers: 8.5 g
- Carbohydrates: 4.1 g
- Protein: 11.1 g
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