This recipe transforms simple ingredients—brioche bread, eggs, cream, broccoli, ham, and cheese—into an indulgent yet balanced breakfast or brunch option. Thick slices of firm brioche are used to line muffin cups, creating a buttery, bread-pudding shell that crisps at the edges during baking. A seasoned egg and cream custard, flavored with salt, pepper, and a hint of garlic, is poured over tender broccoli florets, minced ham, and savory cheddar cheese, filling each cup to the brim. As the custard bakes, it puffs and sets, melding the flavors of ham and broccoli into every bite. The brioche shell soaks up the custard’s richness, then firms into a golden, slightly sweet crisp. Handheld and portable, these cups marry the textures of creamy quiche, crunchy French toast, and cheesy strata, delivering a complex mouthfeel that feels both homey and gourmet. Garnished with fresh parsley or chives, they present beautifully on a brunch table or as a satisfying on-the-go breakfast solution.
Preparation, Cook, and Total Times
Preparation Time: 20 minutes (including chopping and assembly)
Rest Time: 5 minutes (letting custard soak)
Cook Time: 20–25 minutes
Total Time: Approximately 50 minutes
YIELD
Makes 6 muffin cups; serves 3–4 as a main breakfast or 6–8 as appetizers
CUISINE
Contemporary American Brunch
Full List of Ingredients
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Egg Mixture:
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2 large eggs
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¼ cup (60 ml) heavy cream
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Pinch of fine salt
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Freshly ground black pepper, to taste
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Mix-ins:
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2 Tbsp frozen broccoli florets, thawed and chopped
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2 Tbsp dried minced onion
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2 slices deli ham, diced
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¼ cup (30 g) shredded cheddar cheese
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Assembly:
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6 slices firm brioche bread, crusts trimmed to fit muffin cups
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1–2 Tbsp unsalted butter, melted, for brushing
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Garnish (optional):
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Fresh parsley or chives, minced
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Step-by-Step Cooking Directions
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Preheat and Prepare Muffin Tin: Preheat oven to 180 °C (350 °F). Generously brush six standard muffin cups with melted butter to prevent sticking and impart flavor.
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Cut and Line Brioche: Trim crusts from brioche slices. Using a rolling pin or your fingers, flatten each slice into a circle approximately 10 cm in diameter. Gently press one flattened slice into each buttered muffin cup, folding edges as necessary to line the bottom and sides evenly.
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Prepare the Egg Custard: In a mixing bowl, whisk 2 eggs until smooth. Add ¼ cup heavy cream, a pinch of salt, and a few grinds of black pepper; whisk until fully combined and slightly frothy.
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Distribute Mix-ins: Evenly distribute the broccoli florets, dried minced onion, diced ham, and shredded cheddar among the six brioche-lined cups.
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Pour Custard and Soak: Pour the egg mixture over the mix-ins in each cup, filling nearly to the top. Allow the custard to soak into the brioche for 3–5 minutes—this ensures the bread absorbs the creamy mixture and bakes evenly.
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Bake the Cups: Place the muffin tin on a rimmed baking sheet (to catch any drips) and bake in the preheated oven for 20–25 minutes, until the custard is set, the brioche edges are golden brown, and a toothpick inserted into the center of a cup comes out clean.
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Rest and Unmold: Remove from the oven and let cool 5 minutes. Run a small offset spatula or knife around each cup to loosen, then gently lift each Brioche Egg & Broccoli Ham Muffin Cup from the tin.
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Garnish and Serve: Sprinkle each cup with minced fresh parsley or chives, if desired. Serve warm or at room temperature.
Nutritional Information
(Per muffin cup; approximate values)
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Calories: 210 kcal
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Protein: 8 g
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Carbohydrates: 15 g
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Fat: 12 g
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Saturated Fat: 6 g
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Cholesterol: 120 mg
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Sodium: 340 mg
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Fiber: 1 g
The Origins and Popularity of the Recipe
Savory egg-and-bread bakes trace back to strata and French toast casseroles—classic comfort dishes that revitalize stale bread with custard. Muffin-cup versions emerged as a trendy brunch innovation in the early 21st century, offering portability and individual portions ideal for gatherings. By incorporating familiar brunch ingredients—ham, cheese, and broccoli—into a handheld format, home cooks and café menus alike have celebrated these cups for their combination of convenience and gourmet flair.
Reasons Why You’ll Love the Recipe
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Flavor Harmony: The creamy custard highlights the saltiness of ham and the sweetness of brioche, while cheddar adds a tangy finish.
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Textural Contrast: Fluffy interior meets crisp, buttery edges for a delightful mouthfeel.
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Make-Ahead Ease: Assemble up to 2 hours in advance; bake just before serving for stress-free brunch.
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Customizable: Swap in spinach, mushrooms, or cooked bacon to suit your taste and seasonal produce.
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Portable Portions: Perfect for buffets, potlucks, or breakfast on the go—no utensils required.
Health Benefits
Rich in high-quality protein from eggs and ham, these cups also deliver calcium from cheddar and fiber, vitamins, and antioxidants from broccoli. By using moderate amounts of heavy cream and butter—balanced by vegetables—they offer a satisfying meal with controlled fat content. Whole-grain or seeded brioche can be used to boost fiber and nutrient density further.
Serving Suggestions
• Brunch Platter: Arrange on a board with fresh fruit, yogurt parfaits, and pastries for a varied spread.
• Light Lunch: Pair with a crisp garden salad tossed in lemon vinaigrette for a balanced meal.
• Soup Accompaniment: Serve alongside tomato basil or butternut squash soup to scoop up any custard juices.
• Snack Box: Pack in muffin liners for quick office or school snacks with fruit and nuts.
Common Mistakes to Avoid
• Overfilling Cups: Fill custard just below the rim to prevent overflow as it expands in the oven.
• Skipping Buttering: Generous butter prevents sticking and ensures easy removal and crispy edges.
• Insufficient Soaking: Allow custard to absorb fully into brioche or the interior can be dry.
• High Heat: Baking at too high temperature can cause brioche to brown before the custard sets.
Pairing Recommendations
• Coffee: A creamy latte or cappuccino complements the richness of the custard.
• Tea: A bright, citrusy Earl Grey or green tea balances savory flavors.
• Juice: Freshly squeezed orange or grapefruit juice adds refreshing acidity.
• Wine: A lightly oaked Chardonnay or sparkling Prosecco elevates brunch to celebration.
Cooking Tips
• Uniform Slices: Trim brioche to consistent thickness for even baking across cups.
• Room-Temp Ingredients: Bring eggs and cream to room temperature for smoother custard and even rising.
• Cheese Distribution: Mix cheddar with a small amount of flour to prevent clumping in the cups.
• Use a Water Bath: For extra-silky custard, place muffin tin on a larger sheet pan filled with 1 cm water to gently steam the cups.
Variations to Try
• Florentine Style: Add 2 Tbsp thawed spinach and 1 Tbsp crumbled feta.
• Breakfast Sausage: Replace ham with crumbled cooked sausage and swap cheddar for pepper jack.
• Veggie Delight: Use finely chopped zucchini, bell pepper, and onion in place of broccoli and ham.
• Herb Infusion: Stir in fresh thyme or rosemary into the custard for aromatic depth.
Similar Recipes to Try
• Mini Quiche Lorraine with bacon and Gruyère in pastry shells
• Spinach & Feta Egg Muffins baked in silicone molds
• Sweet Brioche French Toast Cups with berry compote
• Savory Overnight Strata Cups with sausage and Swiss cheese
Ingredient Spotlight
Brioche Bread:
Brioche’s high butter and egg content lends a naturally rich, tender crumb that soaks custard beautifully without collapsing. Its slightly sweet profile balances savory fillings, creating a nuanced flavor that elevates simple muffin cups into a bakery-style treat.
Conclusion
These Brioche Egg & Broccoli Ham Muffin Cups prove that a handful of humble ingredients can yield a dish that feels both indulgent and wholesome. Their golden, buttery exteriors and creamy, flavor-packed interiors make them a versatile star of any breakfast or brunch table. Simple to customize and easy to prepare ahead, they bring gourmet appeal to home kitchens and portable convenience for modern lifestyles. Enjoy one hot from the oven or pack a few for a satisfying snack anywhere, anytime.
Frequently Asked Questions
1. Can I substitute milk for heavy cream?
Yes—use whole milk for a lighter custard; expect slightly less richness but still excellent texture.
2. How far in advance can I assemble these cups?
Assemble up to 2 hours ahead, cover tightly, and refrigerate. Bake just before serving, adding 2–3 minutes if starting from cold.
3. What’s the best way to reheat leftovers?
Reheat in a 175 °C (350 °F) oven for 5–7 minutes or microwave for 30 seconds; the oven method preserves crisp edges.
4. Can I use gluten-free bread?
Absolutely—choose a sturdy, gluten-free loaf. You may need to reduce soaking time slightly to prevent sogginess.
5. Why does my custard overflow?
Overfilling or too-thin brioche shells cause spillage. Fill cups just below the rim and ensure brioche fully lines the cups.
6. Can I freeze unbaked or baked cups?
Freeze unbaked cups on a tray until firm, then bag. Bake from frozen, adding 5 minutes. Baked cups can be frozen and reheated as above.
7. How do I prevent soggy bottoms?
Use firm brioche, press slices firmly into cups, and allow custard to absorb fully before baking. Bake on the middle rack for even heat.
8. Is it okay to use fresh broccoli instead of frozen?
Yes—steam or blanch fresh florets briefly, then drain well before adding to cups to avoid excess moisture.
9. Can I make mini-cups?
Use a mini-muffin tin to yield 12–16 mini cups; reduce baking time to 12–15 minutes and adjust custard volume per cup.
10. What other cheeses work well?
Gruyère, fontina, Monterey Jack, or a blend of mozzarella and Parmesan each impart unique melt and flavor profiles—feel free to experiment.