Broccoli Bacon Egg Muffins

Broccoli Bacon Egg Muffins you can enjoy for breakfast, lunch or as a quick snack. These little gems are the perfect combination of healthy and delicious, easy to make, and even easier to love. This recipe is high in protein, low-carb, gluten-free, Whole30-friendly.

Healthy egg muffins with broccoli and bacon
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Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Breakfast Recipes To Try

I’ve made egg muffins countless times and this version with broccoli and bacon is always a hit. The muffins are soft and fluffy with crispy bacon bits and tender broccoli and have a lovely savoury flavour.

They are quite nutritious and satiating, full of protein, vitamins and minerals. Plus, they are suitable for Keto, low-carb, gluten-free, Whole30, and paleo diet. I often make them for breakfast and they are perfect for meal prep, portable, and kid-friendly.

The best part is that this recipe is customisable and you can use a variety of ingredients, not just broccoli and bacon.

👩‍🍳 If you like this recipe, check out my Spanish tortilla egg muffins (mini potato frittatas), or egg muffins with onion salami & halloumi.

healthy egg muffins cut in half with broccoli and bacon inside
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What You’ll Need

Here is what you’ll need for this these egg muffins recipe. Find the full measurements in the recipe card below.

  • Vegetables: Broccoli (swap with cauliflower, asparagus, spinach, or peppers)
  • Protein: Eggs, bacon (or try pancetta, speck or salami)
  • Aromatics: Onion
  • Fats: Coconut oil or olive oil
  • Seasoning: Salt, Pepper

How To Make Broccoli Bacon Egg Muffins

Find the full recipe and nutritional information below. Here are some handy step-by-step photos.

  • Prep broccoli: Boil broccoli for 2 minutes, drain, cool, and chop roughly.
  • Cook onion and bacon: Sauté onions and bacon in oil until browned.
  • Assemble muffins: Grease muffin tray, divide broccoli, onions, and bacon among cups.
  • Add eggs: Whisk eggs individually or together, pour into muffin cups, stir contents.
  • Bake: Bake at 176°C /350°F for 13-15 minutes until firm and bouncy.
ingredients for broccoli egg muffins
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egg muffin mix in the silicon tray - making egg muffins
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How to make broccoli bacon egg muffins - silicon tray
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Recipe Tips

  • I highly recommend using silicone muffin tray for easy removal. I have tried egg muffins in a regular tray and even with greasing, mine always get stuck and it’s a nightmare to clean.
  • Make-ahead: pre-cook ingredients for quick morning assembly.
  • Experiment with different veggies and meats.
  • These egg muffins taste great warm but I also enjoy them cold or slightly reheated.
Bacon broccoli egg muffins recipe
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Serving Suggestions

Pair these muffins with a fresh fruit salad or a side of avocado slices for a complete, nutritious breakfast. I love these with aioli or sweet chili sauce on the side, or even some Sriracha.

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Broccoli bacon egg muffins recipe
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Broccoli Bacon Egg Muffins

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Author: Irena Macri
Servings: 3 servings (2 per person)
Course: Breakfast, Breakfast/Brunch, Snack
Cuisine: Healthy
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No ratings yet
Calories: 231kcal


  • 1 muffin tray silicon or regular, make sure to grease the tray
Meet your next go-to breakfast: Broccoli Bacon Egg Muffins. Packed with flavor, protein, and veggies, they’re a game-changer for busy mornings!


  • 8 broccoli florets
  • 1 tablespoon olive oil or coconut oil
  • ½ medium onion chopped
  • A pinch of salt and pepper
  • 35-40 g bacon 1-2 oz, about ½ cup, or diced pancetta
  • 6 eggs
  • Extra salt and pepper


  • Preheat the oven to 175 °C/ 350 °F.
  • Bring a pot of water to a boil, add the broccoli and cook for 2 minutes. Drain and rinse under cold water until slightly cooled. Cut the pre-cooked florets into smaller pieces and set aside.
  • In a frying pan, heat the oil over medium-high heat. Add the onions, a pinch of salt and bacon and cook for 3-4 minutes until lightly browned.
  • Lightly grease the inner sides of 6 muffin casings with a little olive oil (not too much as the onions and bacon will add a little fat). Divide the broccoli, cooked onions and bacon between the casings.
  • Crack an egg into a cup, whisk with a fork and add to a muffin casing. Repeat with the remaining eggs. Alternatively, you can whisk all eggs together and evenly pour the mixture. Stir each muffin’s contents with a fork and place the tray in the oven, middle shelf, for 13-15 minutes. Check them after 13 minutes, and lightly touch the top to see if it’s firm, yet bouncy.
  • The muffins will rise quite a lot while in the oven but will collapse once they’re taken out and cooled slightly. Carefully remove them from the casings using a spoon or a small spatula. See more photos on next page.


  • Storage tips: Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave for a quick grab-and-go breakfast.
  • Try using pancetta or salami instead of bacon, or omit it for a vegetarian version. 
  • Use a silicone muffin tray for easy removal.
  • Make ahead: pre-cook ingredients for quick morning assembly.


Serving: 2muffins | Calories: 231kcal | Carbohydrates: 4g | Protein: 14g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 335mg | Sodium: 406mg | Potassium: 264mg | Fiber: 1g | Sugar: 2g | Vitamin A: 663IU | Vitamin C: 28mg | Calcium: 68mg | Iron: 2mg
Keywords: bacon, Baked Eggs, Broccoli, Egg muffins, Low carb muffins, Savory Muffins
Tried this recipe?Mention @cookedandloved or tag #cookedandloved

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Irena Macri
By Irena Macri

About the author: Hi, I’m Irena Macri. I share delicious recipes that I have cooked and loved. I am a published cookbook author, have been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food. More about me here | Subscribe to my newsletter and freebies

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