Did you make a resolution on New Year’s Eve?
Last year, I put myself on a Keto diet, which was also a gluten-free diet. This recipe was wonderful, I could make a dozen egg muffins at a time, put them wrapped in the refrigerator, and warm them before eating for my breakfast.
The protein content is high enough, don’t know the exact amount, that it keeps you feeling full for hours without being sluggish.
This is also a good recipe for children who “want their own”, and the smaller serving is perfectly portioned for them.
If you’re trying to lose a bit of last year off of you…. try these muffins. Keto friendly, gluten free, quick and easy AND delicious!
Broccoli, Bacon and Cheese Egg Muffins
Easy, bake ahead breakfast, high protein and low carb friendly, Egg Muffins
Equipment
- muffin pan, standard size
- oven
- mixing bowl, measuring spoons, fork, muffin tin silicone liners (optional)
Ingredients
- 1 C. broccoli chopped
- 3 slices bacon baked or fried till crisp
- 6 lg eggs
- 1/2 tsp salt
- 1/2 tsp black pepper ground
- 1/4 tsp garlic powder
- hot sauce a few drops for a kick (optional)
- 1 C. Cheddar Cheese shredded
Instructions
- Preheat oven to 350* F. In a standard size muffin pan, line 6 muffin cups with silicone liners or spray with cooking spray.
- Boil or steam broccoli until soft, let cool, and dice into small pieces. Set aside.
- Fry or bake bacon until crisp. Blot grease with a paper towel and let cool.
- Crack the eggs into a medium size mixing bowl. Add salt, pepper, garlic powder, hot sauce if desired, and beat until blended, don't beat like scrambled eggs, just to mix.
- Evenly distribute ingredients into the muffin cups, Add cooled and diced bacon, cheese, broccoli and egg, in that order. Mix lightly with a fork to get items mixed well.
- Bake for 20-25 minutes until eggs are set, slightly golden.
- Store leftover muffins in a Ziplock bag in the refrigerator, for up to 4 days.
Notes
I double this recipe, making 12 at a time, store in the refrigerator and I have an easy breakfast with just the microwave to warm them up.
2 muffins per person is 1 serving.
Also, I use broccoli if I have it. I chop it raw into small pieces, by the time the eggs are baked, the broccoli is soft. You can also use any vegetables you have on hand, like making a mini omelet. The last time I made this, I used chopped scallions with the green tops for color, and I always use Costco Kirkland brand Bacon Bits/from real bacon, just to save time.
These are so easy, fast, and Keto qualified!
