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Cheesy Broccoli Bacon Egg Muffins

Cheesy Broccoli Bacon Egg Muffins Recipe

Cheesy Broccoli Bacon Egg Muffins are a savory, protein-packed breakfast that’s perfect for busy mornings. Fluffy eggs combine with crispy bacon, tender broccoli, and melted cheddar cheese for a delicious bite-sized meal. They’re simple to prepare, low in carbs, and great for weekly meal prep. Enjoy them fresh from the oven or reheat them for a quick and satisfying breakfast.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 muffins
Course: Breakfast
Cuisine: American
Calories: 165
Ingredients Method Notes

Ingredients
  

  • 6 large eggs
  • 1 cup broccoli finely chopped
  • ½ cup cooked bacon crumbled
  • ½ cup shredded cheddar cheese
  • ¼ cup milk
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder optional
  • Cooking spray or butter for greasing muffin pan

Method
 

  1. Preheat the oven to 375°F (190°C) and grease a muffin tin.
  2. In a bowl whisk together eggs, milk, salt, pepper, and garlic powder.
  3. Add chopped broccoli, bacon, and shredded cheese to the egg mixture and mix well.
  4. Pour the mixture evenly into the muffin cups filling each about three quarters full.
  5. Bake for 18–22 minutes until the egg muffins are fully set and lightly golden.
  6. Allow the muffins to cool for a few minutes before removing them from the pan.
  7. Serve warm or store in the refrigerator for later.

Notes

Chop the broccoli into small pieces so it cooks evenly.
Avoid overfilling the muffin cups since the eggs expand while baking.
You can add vegetables like spinach or bell peppers for extra flavor.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave for about 30 seconds before serving.
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