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These savory broccoli and cheese egg donuts are a fun twist on a familiar shape! Most kids love doughnuts, and this handheld option has a savory, cheesy flavor with little bits of broccoli inside. They’re a fantastic, protein-packed breakfast option and so convenient for those busy mornings. A must-try!
Savory Egg Donuts with Broccoli and Cheese
Do your kids love doughnuts? My kids sure do! I learned long ago that baking anything in a fun-shaped mold gets a big reaction, like my heart-shaped zucchini frittata muffins.
The same goes for these homemade donuts! They’re just like a cheesy egg casserole, but they’re baked into a 6-cavity donut pan. This gives them an exciting circular shape that’s easy for kids to hold and eat.
Since each batch makes 6 donuts, you’ll have plenty of leftovers to enjoy all week long, but feel free to make a double batch since grown ups love them too!
For more savory breakfast options, check out these Broccoli Cheese Waffles too!
Why We Love These Broccoli Donuts
- Great way to serve extra veggies in the morning (or at any meal!)
- Kid-friendly breakfast option
- Good source of protein thanks to the eggs and cheese
- Easy meal prep option for busy weeks
- Ideal of all ages, from babies to big kids!
- Formulated by a Registered Dietitian to be nutritionally balanced
Ingredient Notes
- Olive oil: To gently cook the broccoli before adding it to the doughnut pan.
- Broccoli florets: Make sure these are finely chopped into small pieces for more even distribution.
- Large eggs: To bind the mixture together and for lots of protein.
- Grated cheddar cheese: The cheesy flavor tastes extra good with broccoli, making these donuts more appealing for picky eaters. I used medium cheddar cheese.
- Cottage cheese: When blended, the cottage cheese turns very thick and creamy. I used 1% since that’s what I had, but any fat percentage will work.
- Flour: Use a little oat flour, whole-wheat flour, or gluten-free flour to absorb extra moisture.
- Seasonings: Keep it simple with onion powder, salt, and freshly ground black pepper. Babies should have limited salt, so skip it for them.
Step-by-Step Instructions
- Preheat the oven to 400 degrees F. Grease 6 cavities of a regular-sized donut pan with cooking spray.
- Heat the oil in a small skillet until shimmering, then add the broccoli to the hot oil. Season with a little bit of salt and pepper (optional) and cook until fork tender, about 3-4 minutes, stirring frequently. You may wish to add a few tablespoons of water to help the broccoli steam in the pan. Remove from heat.
- While the broccoli cooks, add the eggs, cottage cheese, flour, onion powder, salt (if using) and 2 tablespoons of shredded cheddar cheese to a small blender. Blend until smooth.
- Evenly divide the broccoli florets into the bottom of the 6 greased donut cavities. Pour the egg mixture to fill a little more than halfway to the top. Sprinkle evenly with cheese, about a tablespoon per donut.
- Bake for 10 to 15 minutes or until eggs are completely set and lightly golden brown around the edges. Remove from the oven and let cool for a few minutes. Run a knife around the edges to help release the egg donuts from the pan. Pop out and serve warm!
Keep scrolling to the recipe card below for the full printable recipe!
RECIPE TIPS
- Be sure to mostly chop up the broccoli florets rather than the stems since the florets are softer and easier to chew.
- Similar to egg muffins, the egg donuts will puff up in the oven and then deflate as they cool. They’re still super tasty though!
- Feel free to customize the egg donuts with your own add-ins! Let the kids choose their own to get them involved in the meal prepping process.
Recipe FAQs
The easiest method is to ditch the dough and bake your favorite scrambled egg mixture in a silicone doughnut pan! The cheesy egg mixture will puff up and set like normal but in a fun shape kids love to hold and eat.
There are lots of ways to infuse veggies into both sweet and savory dishes, even for breakfast! I usually like to pair veggies with cheese, which has that familiar kid-friendly flavor. Look for mild-tasting veggies too, like zucchini or broccoli. They tend to fly under the radar in a variety of recipes.
Try adding peppers to your mini egg bites, spinach to your waffles, carrots to your muffins, and more! You can also add in a handful of greens into green smoothies. You can start with smaller portions, but once your kids start to accept small amounts of veggies for breakfast, feel free to increase the serving size.
Broccoli is just the start. You can also try using shredded zucchini (drained), sauteed mushrooms, sun-dried tomatoes, chopped spinach or kale, chives or green onions, finely diced pieces of roasted potatoes or sweet potatoes, and much more.
You can even stir in a few tablespoons of pesto for a punch of basil flavor! This is a very simple recipe you can adapt in lots of different ways.
Storage Guidelines
- Allow the egg and cheese donuts to cool to room temperature, then transfer to an airtight container. Refrigerate for 3-4 days.
- The easiest way to reheat these savory donuts is to microwave each donut for 1-2 minutes or until hot all the way through.
Serving Suggestions
Each of these savory donuts contains protein, healthy fats, carbohydrates, and fiber to start your little one’s day off right! They can certainly be served as a complete breakfast on their own or pair them with extra fresh fruit, toast, or yogurt for a larger meal. These are some of my favorite make-ahead breakfast options to serve as sides!
- Strawberry Banana Oat Bars
- Mini Banana Bread Muffins
- Blueberry Bliss Balls
- ABC Muffins
- Granola Breakfast Cups
Recipe Variations
- Switch up the veggies: There are so many options! Add some sauteed spinach, sun-dried tomatoes, green onions, chives, roasted potatoes, and more.
- Make mini egg donuts: Get an even smaller doughnut mold, like this one with 12 cavities. Be sure to reduce the baking time to avoid overcooking. The smaller size can be helpful for babies and toddlers.
- Add extra protein: Try diced ham, cooked ground sausage, or diced bacon. You can also replace some of the eggs with egg whites, but remember that kids don’t need quite as much protein as adults!
- Try different molds: Instead of donuts, bake different egg shapes! I used a heart-shaped mold for these zucchini frittata muffins, but there are lots of other options, like stars, flowers, and more.
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Broccoli and Cheese Egg Donuts
Ingredients
- 1 teaspoon olive oil
- 1 cup finely chopped broccoli florets
- 3 large eggs
- 1/2 cup grated cheddar cheese, divided
- 1/4 cup cottage cheese
- 1 tablespoon oat flour or whole-wheat flour (or sub in gluten-free flour if necessary)
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- Freshly ground pepper
Instructions
- Preheat the oven to 400 degrees F. Grease 6 cavities of a regular-sized donut pan with cooking spray.
- Heat the oil in a small skillet until shimmering, then add the broccoli. Season with a bit of salt and pepper and cook until fork tender, about 3-4 minutes, stirring frequently. You may wish to add a few tablespoons of water to help the broccoli steam in the pan. Remove from heat.
- While the broccoli cooks, add the eggs, cottage cheese, flour, onion powder, salt and 2 tablespoons of shredded cheddar cheese to a small blender. Blend until smooth.
- Evenly divide the broccoli florets into the bottom of the 6 greased donut cavities. Pour the egg mixture to fill a little more than halfway to the top. Sprinkle evenly with cheese, about a tablespoon per donut.
- Bake for 10 to 15 minutes or until eggs are completely set and lightly browned around the edges. Remove from the oven and let cool for a few minutes. Run a knife around the edges to help release the egg donuts from the pan. Pop out and serve warm!
