Back to Broccoli Egg Cups

Print Options


Card Sizes

Broccoli Egg Cups Recipe

Broccoli Egg Cups Recipe

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. YIELD:6 servings


  • 1 bunch broccoli, cut into florets
  • 10 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


  • 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.

Nutritional Facts

1 serving equals 256 calories, 18 g fat (9 g saturated fat), 397 mg cholesterol, 378 mg sodium, 6 g carbohydrate, 1 g fiber, 16 g protein.