Cheesy Broccoli Egg Muffins

Cheesy Broccoli Egg Muffins

(HACCP Process #2)


100 servings (1 piece, 3.8 oz. 108 g)

Meal Equivalence:

2.5 oz. eq. meat/meat alternate, 1/8 cup dark green vegetable
3 days prior to day of service:
  1. Pull eggs from freezer. Open cases and remove 
cartons from case.

  2. Place cartons on sheet pans with space between 
to allow for thawing.

  3. Place pans on lowest available shelf in cooler to thaw. 
CCP: Hold below 41° F.

  4. Wash hands thoroughly.

1 day prior to day of service:
  1. Pull broccoli from cooler.

  2. Open cases and place bags of broccoli on sheet pans.

  3. Place on shelves or rack in cooler to thaw. 
CCP: Hold below 41° F.

  4. Wash hands thoroughly.

Day of service:
  1. Clean and sanitize prep area.

  2. Pull garlic and herb seasoning mix and pan spray. 
Place at workstation.

  3. Pull 5-24 count muffin tins (2 3/4” cup) and place at workstation. Spray lightly with pan spray. Place muffin pans on sheet pans covered in parchment paper.

  4. Pull eggs, broccoli and cheese from cooler and place 
at workstation.

  5. Wash hands thoroughly and cover with gloves.

  6. Empty eggs into a large bowl. Whisk eggs well. Whisk in all seasonings. CCP: Prepare foods at room temperature 
in two hours or less. TOTAL time of food at room 
temperature shall not exceed four hours.

Day of Service (continued):
  1. Open broccoli and drain well. Place 0.84 oz. in each 
muffin (do not pack down, will fill tin halfway) using 1 lb. 4.16 oz. per pan of 24 cups.

  2. Add 1/2 oz. cheese per tin.

  3. Top with egg mix (slowly pour over broccoli and cheese). The cups will be full.

  1. Bake in preheated convection oven at 375° F for 
17-20 minutes or until an internal temperature 
of 155° F is reached and they are lightly browned. 
CCP: Heat until an internal temperature of 155° F 
is reached for 15 seconds.

  2. Remove from oven. The muffins will be puffy and sink 
as they rest. Let rest 2 minutes. Empty from pans onto parchment paper lined sheet pans and place in warmer. CCP: Hold above 135° F.

  3. Alternatively, place egg muffins in hot sandwich 
wrap. Place wrapped muffins on sheet pan and place 
in warmer.

  1. Hold egg muffins in warming cart above 135° F until 
service. CCP: Hold above 135° F. SOP: Batch cook 
as necessary for best product and nutritional.

  1. 1 cheesy broccoli muffin. CCP: Hold above 135° F.


  • 11 lb. 4 oz. pasteurized whole eggs, frozen 
(USDA Material #100046)
  • 5 lb. 4 oz. frozen chopped broccoli
  • 3 lb. 2 oz. shredded Cheddar cheese, RF/RS (USDA Material #100012)
  • 3 tbsp. salt-free garlic and herb seasoning
  • 2 tsp. salt
  • 2 tsp. black ground pepper
  • 1 oz. pan spray

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.