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.
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, perfect for a high-protein breakfast with added 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 (great as a healthy school lunch addition)
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 egg and potato muffins (mini potato frittatas), my gluten-free zucchini muffins with three cheese, my cottage cheese egg bites, egg muffins with onion salami & halloumi, these other high–protein muffins or healthy muffins for kids.
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.
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.
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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Equipment
- 1 muffin tray silicone or regular, make sure to grease the tray
Ingredients
- 8 broccoli florets
- 1 tablespoon olive oil or coconut oil
- ½ medium onion chopped
- A pinch of salt and pepper
- 1-2 oz bacon 35-40 grams, about ½ cup, or diced pancetta
- 6 eggs
- Extra salt and pepper
Instructions
- 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 the next page.
Notes
- 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.
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