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, 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.
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 silicon 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
- 35-40 g bacon 1-2 oz, 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 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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