Broccoli Egg Cups Recipe
Broccoli Egg Cups Recipe photo by Taste of Home

Broccoli Egg Cups Recipe

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Serving brunch? This delicious egg bake is filled with crunchy bites of broccoli and served in ramekins. I promise your company will love it! —Edna Hoffman, Hebron, Indiana
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES: 6 servings


  • 1 bunch broccoli, cut into florets
  • 10 large eggs
  • 2 cups half-and-half cream
  • 1/4 cup shredded Swiss cheese
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon minced fresh basil
  • 1/8 teaspoon cayenne pepper

Nutritional Facts

1 each: 256 calories, 18g fat (9g saturated fat), 397mg cholesterol, 378mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 16g protein


  1. Grease six 8-oz. ramekins; set aside.
  2. In a large saucepan, bring 3 cups water to a boil. Add broccoli; cover and boil for 3 minutes. Drain and immediately place broccoli in ice water. Drain and pat dry.
  3. In a large bowl, whisk 4 eggs, cream, cheese, parsley, salt, basil and cayenne; pour into prepared dishes. Break an egg into each dish; arrange broccoli around each egg.
  4. Bake at 350° for 30-35 minutes or until set. Yield: 6 servings.
Originally published as Broccoli Egg Cups in Country Extra May 2009, p49

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Reviewed Apr. 20, 2011

"Has anyone tried this with frozen broccoli?"

Reviewed Jul. 10, 2010

"sorry that was a DUH it makes six not four"

Reviewed Jul. 10, 2010

"why does it call for 10 eggs when you only use 8"

Reviewed Jun. 17, 2010

"Mommom, you should be able to lighten it up with EggBeaters, and Fat Free half and half. I haven't tried it with this recipe, but generally have good results doing that"

Reviewed May. 11, 2010

"is there a lighter version?"

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