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Broccoli-Cheddar Egg Sandwiches

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Broccoli-Cheddar Egg Sandwiches

Broccoli-Cheddar Egg Sandwiches

Jessica Braider
These egg sandwiches have been a life saver in our house! They are a great way to get both protein and some veggies into everyone before we all rush off in different directions. If broccoli isn’t your thing you could easily replace it with spinach, bell peppers, or really any other vegetable you like.
Cook Time 35 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 6 servings


  • 2 cups broccoli florets, fresh or frozen, steamed and chopped
  • 8 eggs
  • 3/4 cup shredded Cheddar cheese
  • 1/2 cup low fat milk (or use any variety)
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 6 whole wheat English muffins (use wheat/gluten-free, if needed)
  • 1 Tbsp. butter


  • Preheat the oven to 375 degrees and spray or grease a 9x13 baking dish.
  • In a medium bowl, steam the broccoli in the microwave for 3 minutes uncovered, or until softened. While the broccoli steams, crack the eggs into a large bowl and beat.
  • Once the broccoli is done, roughly chop it and add it to the eggs along with the cheese, milk, salt, and black pepper.
  • Pour the mixture into the pan and cook for 25 minutes, or until the eggs are cooked through.
  • Toast the English muffins and butter them, if desired. Allow the eggs and English muffins to cool completely.
  • Once the eggs are cool, use a round cookie cutter or a glass that’s about the size of the English muffins, cut the egg into rounds (save the scraps to make a bonus sandwich, if desired).
  • Assemble the sandwiches by putting one egg round between two English muffin halves, then wrap each sandwich in aluminum foil and store in the refrigerator for 3 days or the freezer for 3 months.
  • To warm or defrost the sandwiches, remove them from the aluminum foil, wrap them in a damp piece of paper towel, place on a plate, and microwave for 1 – 1 ½ minutes, or until warmed through.


Do Ahead or Delegate: Steam and chop the broccoli, beat and refrigerate the eggs, shred the cheese if necessary and refrigerate, or fully prepare and refrigerate or freeze the sandwiches.
Tip: While the egg mixture is baking in the oven (and you’ve already got your carton of eggs on the kitchen counter), hard boil a few of them. They’re perfect for on-the-go snacks or to stick in kids’ lunch boxes.
Nutritional Information Per Serving (% based upon daily values): Calories 309, Total Fat: 14g, 22%; Saturated Fat: 6g, 32%; Cholesterol: 235mg, 78%; Sodium: 428mg, 18%; Total Carbohydrate: 30g, 10%; Dietary Fiber: 4g, 18%; Sugar: 7g; Protein: 18g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword Breakfast, Breakfast/Brunch, Fall, Freezer-Friendly, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Low Sodium, Lunch, Make-Ahead, No Added Sugar, Nut-Free, Sandwiches/Wraps, Spring, Summer, Vegetarian, Winter
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