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Broccoli Egg Cups

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


  • 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


  • Grease six 8-oz. ramekins; set aside.
  • 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.
  • 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.
  • Bake at 350° for 30-35 minutes or until set.
Nutrition Facts
1 each: 256 calories, 18g fat (9g saturated fat), 397mg cholesterol, 378mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 16g protein.

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  • sgronholz
    Oct 21, 2020

    My husband and I really enjoyed this recipe! I substituted shredded Colby Jack cheese for the Swiss (personal preference) and will definitely make these delicious egg cups again.

  • PTuttle
    Apr 20, 2011

    Has anyone tried this with frozen broccoli?

  • nittirae
    Jul 10, 2010

    sorry that was a DUH it makes six not four

  • nittirae
    Jul 10, 2010

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

  • db0427
    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

  • mommom528
    May 11, 2010

    is there a lighter version?

  • Adriana Gonzalez
    May 10, 2010

    we had this today for dinner... it was yummier than I expected! will make again :-)

  • pinknsweetness
    Apr 2, 2010

    this was very light and fluffy goodness!

  • arun.rastogi
    Mar 30, 2010

    yes this is really nice recipe. I like it very much.