Amazing 12-min Broccoli Cheddar Baked Cups

Broccoli Cheddar Baked Cups are about to become your new obsession, I just know it! Sometimes you just need a win in the kitchen, right? You want something flavorful, satisfying, and done before you can even think about ordering takeout. That’s exactly what I, Anna Kowalska, live for here. I’m all about sharing tried-and-true homemade recipes that you and your family will love, where everything is made with heart and flavor.

Forget complicated techniques! These little savory bites are proof that quick cooking doesn’t mean sacrificing taste. If you’re staring down a head of broccoli and need a fast, cheesy solution for lunchboxes, snacks, or even a light dinner side, these Broccoli Cheddar Baked Cups deliver that perfect balance of tender greens and sharp, melted cheese.

We’re talking about a total time investment of less than 20 minutes here. Seriously! This recipe is my go-to when I need delicious results without spending my whole afternoon over the stove. They puff up beautifully and smell incredible while they bake. Trust me, once you try them, you’ll be making them every week.

Gather Your Ingredients for Broccoli Cheddar Baked Cups

Okay, these Broccoli Cheddar Baked Cups are so ridiculously simple, you probably have most of what you need right now. This recipe is designed for speed, so we aren’t doing any complicated chopping or pre-baking beyond the broccoli itself. The key here is precision with your measurements, even though we’re keeping things fast!

We need just a few core items to get these cups tasting sharp and savory. Grab your bowl and get ready to mix—it takes less time than boiling water!

Essential Components List

Ingredient	Quantity
Cooked Broccoli	1 cup
Egg	1 large
Shredded Cheddar Cheese (sharp is best!)	¼ cup
Pepper	To taste

Ingredient Notes and Substitutions for Broccoli Cheddar Baked Cups

Before you mix anything for your Broccoli Cheddar Baked Cups, please listen to me: your broccoli must be dry! If it’s wet, your cups will weep all over the pan, and nobody wants a soggy bottom. Squeeze out every drop of moisture. If you aren’t a huge cheddar fan, don’t sweat it—I’ve happily swapped it out for Gruyere or even Monterey Jack when I want a milder flavor. These small tweaks still keep the spirit of the recipe alive!

Preparing Your Broccoli Cheddar Baked Cups

I love that these Broccoli Cheddar Baked Cups are listed as a 5-minute prep time because, honestly, that’s generous! Once your broccoli is cooked and cooled—and most importantly, totally dry—you are practically done with the hard work. This is where the magic happens, quickly transforming simple ingredients into something that tastes like it took ages to make.

The whole mixing process is very hands-off. You aren’t looking for a smooth batter here; we want texture! That’s why we are so careful not to overwork the mixture. Keep your tools simple—just a bowl and a fork or spatula will do the trick for this recipe.

Mixing the Broccoli Cheddar Baked Cups Base

Get your cooked, drained broccoli into a medium bowl. Now, crack in that one egg. Add your cheese and a good grind of pepper—I like mine peppery! Now, here’s the crucial part for texture: mix it just until everything is *barely* incorporated. If you stir this mixture around too much, you’ll start breaking down the broccoli too finely, and you’ll lose that lovely chunky texture we want in our Broccoli Cheddar Baked Cups. Stop stirring the second you don’t see any dry egg or cheese pockets floating around.

Filling the Muffin Tin Perfectly

Muffin tins can be tricky, especially with egg-based recipes that like to stick! Please don’t skip greasing your standard-sized tin generously. I use a little bit of cooking spray that has flour in it, or you can use a dab of butter brushed right into the bottom and up the sides of each cup. Spoon the mixture evenly into the prepared cups. You want to fill them nearly to the top, maybe leaving just a tiny bit of space, because these cups will puff up slightly as they bake. Don’t worry about flattening the tops; just drop the mixture in!

Baking Instructions for Broccoli Cheddar Baked Cups

Now that the hard part—the mixing—is done, these Broccoli Cheddar Baked Cups practically bake themselves! The key here is getting your oven hot and ready before the batter even hits the tin. You don’t want the mixture sitting around waiting for the oven to catch up, or you might start losing that beautiful fluffiness the egg provides.

This is a super quick bake, which is why these are fantastic for busy weeknights or when you need a fast appetizer for unexpected guests. They come out looking professional, even though they took practically no effort from me!

Achieving the Ideal Bake Time and Temperature

Make sure your oven is fully preheated to 375°F (that’s 190°C). Once your filled muffin tin slides in, set your timer for 10 minutes. I always check mine right around the 10-minute mark, but they usually need a full 12 minutes to be perfect. You are looking for visual cues that tell you the Broccoli Cheddar Baked Cups are done. They should look set—no wiggling in the center when you gently tap the side of the pan. The edges and the top should be just lightly golden brown. If they look pale, give them two more minutes, but be careful not to overbake, or they’ll lose their tenderness!

Tips for Success Making Broccoli Cheddar Baked Cups

I’ve made these Broccoli Cheddar Baked Cups more times than I can count, and I’ve learned a few things the hard way so you don’t have to! The number one rookie mistake is using wet broccoli. Seriously, if you steam your broccoli, lay it out on a paper towel for at least ten minutes afterward, pressing down firmly. Soggy cups are the enemy of a good bake!

Another thing I always stress is the cheese. Because the batch size is small, use sharp cheddar if you can. It really punches through the flavor profile when baked. If you use mild cheese, you’ll feel like you’re missing that cheesy *oomph*. Also, don’t overmix the batter! Just combine everything until you see no streaks of white egg—that’s it. Overmixing develops the gluten in the little bit of binder we have, leading to chewy, tough Broccoli Cheddar Baked Cups instead of fluffy ones.

Serving Suggestions for Your Broccoli Cheddar Baked Cups

These savory little bites are wonderfully versatile! Since they are rich with cheese and broccoli, they pair beautifully with fresh, bright flavors. I often serve them alongside a simple garden salad tossed with a light vinaigrette—the acidity cuts through the richness of the cheddar perfectly.

For a lunch option, try serving two or three alongside a cup of hot tomato soup. They are fantastic for dipping! And honestly, they are just as good sitting on a platter at room temperature for an afternoon snack when you don’t want to fuss with reheating.

Storing and Reheating Leftover Broccoli Cheddar Baked Cups

I always find myself making a double batch because these Broccoli Cheddar Baked Cups disappear so fast! But if you do have leftovers—lucky you!—storing them correctly keeps them tasting almost as good as fresh. The best way to keep them fresh is to let them cool completely first. If you try to store them warm, condensation builds up, and that’s how you get them a little damp.

Once cool, pop them into an airtight container. They’ll keep nicely in the fridge for about four days. If you want to freeze them, that’s easy too! Lay them on a baking sheet to freeze individually first, then transfer them to a freezer bag. Here’s a quick reference for keeping your Broccoli Cheddar Baked Cups ready to eat:

Method	Time/Temp
Refrigerate	Up to 4 days in airtight container
Reheat (Oven/Air Fryer)	350°F for 5-7 minutes
Reheat (Microwave)	15-20 seconds (use caution)

When you’re ready to eat them again, I highly suggest skipping the microwave if you can. A quick blast in the oven or air fryer at 350°F for about 5 to 7 minutes crisps up the edges beautifully and brings back that fresh-baked texture we love in our Broccoli Cheddar Baked Cups.

Frequently Asked Questions About Broccoli Cheddar Baked Cups

It’s natural to have questions when trying a new quick recipe! Even though these Broccoli Cheddar Baked Cups are simple, a few tweaks can make all the difference. I’ve gathered the most common things people ask me about making these savory bites perfectly every time.

Can I Prepare Broccoli Cheddar Baked Cups Ahead of Time?

Oh yes, you absolutely can! This is what makes them such a great grab-and-go option. You can mix the entire batter, cover it, and keep it in the fridge for up to 24 hours before baking. When you’re ready, just proceed with the recipe as normal—preheat the oven and bake. If the batter has chilled for a long time, you might need to add one or two extra minutes to the bake time since it starts cold. They hold up really well!

What is the Best Way to Ensure My Baked Cups Are Not Watery?

This is the most important question for any baked cup recipe! The secret to avoiding watery Broccoli Cheddar Baked Cups is twofold: first, use cooked broccoli that has cooled down completely. Second, you must drain it aggressively. I put the cooked broccoli in a fine-mesh sieve and press down really hard with the back of a spoon. If you’re nervous, you can even place the cooled broccoli between a couple of paper towels and give it a gentle squeeze. No excess moisture means a perfectly set cup!

Can I Add Other Vegetables to My Broccoli Cheddar Baked Cups?

You sure can experiment, but you have to be careful with moisture content. If you want to add something, stick to firm, cooked vegetables that you can drain well. Finely chopped, sautéed mushrooms (make sure you squeeze out all the water!) or even cooked, crumbled spinach work well. Just remember that whatever you add will take up space where the egg and cheese need to bind, so don’t add more than about a quarter cup extra of solids in total to the recipe.

Nutritional Information Disclaimer

I want to be super clear with you about the nutrition facts for these Broccoli Cheddar Baked Cups. Because I share this recipe widely, and everyone uses different brands of cheddar cheese—some sharper, some saltier—or different types of broccoli (fresh vs. frozen), the exact nutritional breakdown can shift quite a bit from kitchen to kitchen.

The numbers you might see listed elsewhere are just close estimates. I’m not a certified nutritionist, and I don’t measure out every single pinch of pepper or sprinkle of cheese precisely enough to guarantee perfect precision for every batch of Broccoli Cheddar Baked Cups. Please use any nutritional data you find as a general guideline only! If you have strict dietary needs, it’s always best to calculate the specifics based on the exact brands and ingredients you personally used when you made them. For more general information on food safety and nutrition guidelines, you can consult resources like the U.S. Food and Drug Administration.

Share Your Experience with Broccoli Cheddar Baked Cups

I truly hope you loved making these little bites as much as I love sharing them! Did they turn out fluffy? Did your family devour them in five minutes flat? I always love hearing how you adapted things or what worked best in your oven. Please leave a rating and a comment below about your results with these Broccoli Cheddar Baked Cups!

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