Sprinkle the remaining 1/4 cup shredded cheddar cheese evenly over the tops of the filled muffin cups for a cheesy, golden top.
Bake in the preheated oven for 18–22 minutes, or until the cups are set in the center and lightly golden around the edges. A toothpick inserted in the middle of one should come out mostly clean.
Remove the muffin tin from the oven and let the cups cool in the pan for about 5 minutes. Run a butter knife around the edges if needed, then gently lift them out.
Serve warm, or let them cool completely and store in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 20–30 seconds or in a low oven until warmed through.
• Add protein: Stir in 1/2 cup of cooked, crumbled bacon, breakfast sausage, or diced ham to make these extra filling, especially if you’re using them as a grab-and-go lunch.• Extra veggie boost: Swap part of the broccoli for finely chopped bell peppers, spinach, or zucchini (just squeeze out moisture from watery veggies so the cups don’t get soggy).• Spice it up: Add a pinch of red pepper flakes, a dash of hot sauce, or use pepper jack cheese instead of cheddar for a little kick.• Dairy-light version: Use unsweetened almond milk instead of heavy cream and reduce the cheese slightly if you’re watching calories, keeping in mind that the texture may be a bit less rich but still tasty.• Different cheeses: Try a mix of cheddar and mozzarella for extra melty texture, or use smoked gouda or Swiss for a deeper, more savory flavor.• Make-ahead tip: Bake a batch on Sunday, let them cool completely, and store in the fridge for easy breakfasts all week. They also freeze well—freeze on a baking sheet until solid, then transfer to a freezer bag. Reheat from frozen in the microwave or a 325°F oven until warmed through.• Mini version: Use a mini muffin tin for bite-sized snacks or kid-friendly portions. Just reduce the baking time to around 10–14 minutes and keep an eye on them so they don’t overbake.
