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!