Breakfast Egg Muffin Recipe (with Broccoli, Bacon, and Cheese)

This easy Breakfast Egg Muffin Recipe was such a satisfying combination that I just had to share the recipe! And these muffins with egg, broccoli, bacon, and cheese are perfect to bake on the weekend and eat during the week.

Pin the Breakfast Egg Muffin Recipe to try them later!

This Breakfast Egg Muffin Recipe (with Broccoli, Bacon, and Cheese) is my Friday Favorites pick for this first Friday of the new year! And I know this is the time when so many people are looking for ways to cut down on carbs. This egg muffin recipe is a breakfast I highly recommend you try! And Egg Muffins are perfect to make for Weekend Food Prep and then stash in the fridge to reheat during the week!

If you like the idea of egg muffins, a popular post on my blog is the Keto Egg Muffins Master Recipe. That gives guidelines for making egg muffins out of whatever ingredients you have on hand. I do have a few specific egg muffin recipes on the blog, but often I use that master recipe and make egg muffins with whatever strikes my fancy or is available in the fridge.

This new egg muffin idea uses broccoli, bacon, cheese, green onions, and eggs and those are all things I’d normally have in the house. I hope you also have them on hand when you see this recipe, but use the tips in the master recipe if you need to use what’s in your fridge. One of these tasty muffins with some low-carb bread or a muffin is a perfect breakfast for me; hope you will try it!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

• broccoli florets
• Olive Oil (affiliate link)
• bacon, cooked until crisp
• grated cheddar cheese
• green onions
• eggs
• Spike Seasoning (affiliate link)
• fresh-ground black pepper, to taste

What muffin cups do I use for the Breakfast Egg Muffin recipe?

I always use Silicone Baking Cups (affiliate link) for making egg muffins. I’ve had various sizes through the years, but now I prefer a size that’s is 3.5 inches across and 1.75 inches deep. 

Does the Breakfast Egg Muffin recipe keep in the Fridge?

These egg muffins will keep well in the fridge for at least a week, and they’re easy to reheat in the microwave or in a toaster oven. Be careful not to microwave them too long!

Can Egg Muffins be frozen?

I’ve seen some people talk about freezing egg muffins like this, but personally I don’t recommend it. Freezing changes the texture in a way that’s not appealing to me, and they release a lot of water when they thaw.

How low in carbs is the Breakfast Egg Muffins Recipe?

This tasty breakfast idea has only 5 net carbs and 18 grams of protein per muffins, so even if you want to eat two it’s still a pretty low-carb choice!

How to make this Breakfast Egg Muffin recipe:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Preheat oven and spray silicone muffin cups with non-stick spray.
2. Cut up fresh broccoli to make 4 cups broccoli florets.
3. Heat olive oil in a large non-stick frying pan and cook the broccoli about 5 minutes over medium-high heat, stirring several times.
4. Spray silicone muffin cups with non-stick spray or olive oil and divide broccoli between the muffin cups.
5. I used pre-cooked bacon from Costco that I just crisped in the microwave and then cut into short slices, but if you’re using raw bacon you need to cook in a pan until crisp.
6. Divide bacon between the muffins cups and put cheese in each muffin cup over the broccoli.
7. Put sliced green onion on top of the cheese.
8. Beat eggs until they’re well combined, adding the Spike Seasoning and some fresh-ground black pepper (to taste).
9. Pour some egg into each of the muffin cups, let it sink down, then add some more until all the egg is used.
10. I like to use a fork and gently “stir” so ingredients are well-distributed.
11. Bake until eggs are completely set and firm on the top.
12. Serve hot.
13. These Breakfast Egg Muffins can be kept in the fridge and reheated during the week.

Make it a Low-Carb Meal:

Breakfast Egg Muffins with Broccoli, Bacon, and Cheese would be perfect served with one of these low-carb breads:

• Savory Breakfast Muffins
• Savory Almond Flour Bread
• Savory Almond Flour Zucchini Muffins with Feta
• Olive Bread
• Low-Carb High Fiber Savory Muffins

Want More Ideas for a Grab-and-Go Breakfast?

Check out Grab-and-Go Breakfast Ideas (to Make Ahead) for lots more tasty breakfast to make on the weekend and eat during the week!

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Yield: 12 egg muffins

Breakfast Egg Muffin Recipe (with Broccoli, Bacon, and Cheese)

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

This Breakfast Egg Muffin Recipe (with Broccoli, Bacon, and Cheese) is a combination that's turned into one of my favorites for this type of breakfast muffin, so I just had to share the recipe!

Ingredients

• 4 cups broccoli florets
• 2 tsp. olive oil
• 8 slices bacon, cooked until crisp
• 2 cups grated cheddar cheese
• 3 sliced green onions
• 18 eggs
• 1 tsp. Spike Seasoning
• fresh-ground black pepper (to taste)

Instructions

1. Preheat oven to 375F/190C and spray silicone muffin cups with non-stick spray.
2. Cut up enough fresh broccoli to make 4 cups broccoli florets. 
3. Heat a little olive oil in a large non-stick frying pan and cook the broccoli about 5 minutes over medium-high heat, stirring several time. Broccoli will not be fully cooked but it should turn bright green.
4. Spray silicone muffin cups with non-stick spray, put them on a baking sheet, and divide the broccoli between the muffin cups.
5. I used pre-cooked bacon from Costco that I just cut into short strips and crisped in the microwave, but if you're using raw bacon you need to cook until crisp in a frying pan and probably drain on paper towels.
6. Divide bacon strips between the muffins cups and then put some cheese in each muffin cup over the broccoli.
7. Put some sliced green onion on top of the cheese.
8. Beat eggs until they're well combined adding the Spike Seasoning and fresh-ground black pepper to taste.
9. Pour some egg into each of the muffin cups, let it sink down, then add some more until all the egg is used.
10. I like to use a fork and gently "stir" so ingredients are well-distributed.
11. Bake about 30 minutes, or until eggs are completely set and firm on the top.
12. Serve hot. The Breakfast Egg Muffins can be kept in the fridge and reheated during the week.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 258Total Fat 18gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 9gCholesterol 305mgSodium 393mgCarbohydrates 7gFiber 2gSugar 1gProtein 18g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This breakfast egg muffin recipe with broccoli, bacon, and cheese would be a great dish for Keto or low-carb diet plans. This could be suitable for the original South Beach Diet if you used turkey bacon and low-fat cheese.

Find More Recipes Like This One:
Use Breakfast Recipes to find more ideas for breakfast. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe: 
This breakfast muffin recipe was first posted in 2020. The recipe was last updated with more information in 2026.