Keto Egg Muffins with Broccoli, Bacon, and Cheese
These Keto Egg Muffins with Broccoli, Bacon, and Cheese were such a tasty combination that I had to share the recipe!
Pin the Egg Muffins to try them later!
One of the most popular posts on my blog is the Low-Carb and Keto Egg Muffins Master Recipe, and that post gives guidelines for making egg muffins out of whatever ingredients you have. I do have a couple of specific egg muffin recipes on the blog, but mostly I use that master recipe and make egg muffins for myself with whatever strikes my fancy or what’s available in the fridge. But when I made these Keto Egg Muffins with Broccoli, Bacon, and Cheese it was such a wow combination that I decided I had to make them again and take photos so I could share the recipe on the blog.
This new egg muffin variety uses broccoli, bacon, cheese, green onions, and eggs and those are all things I’d normally have in the house. I hope that’s going to be true for you too, but use the tips in the master recipe if you need to adapt to what’s in your fridge. This recipe uses 18 eggs to make 12 large muffins, and one of these tasty muffins is breakfast for me. The egg muffins keep well in the fridge and are easy to reheat in the microwave, and this is a perfect recipe for Weekend Food Prep, where you cook things on the weekend that you’re going to eat all week; enjoy!
What Muffin Cups Did I Use?
I always use silicone baking cups for making egg muffins. I’ve had various sizes through the years, but now this Jumbo Muffin Cup from Chambers Bay (affiliate link) is the one I use most consistently. This muffin cup is 3.5 inches across and 1.75 inches deep. And I love the pastel colors!
What ingredients do you need for this recipe?
- broccoli florets
- olive oil
- bacon, cooked until crisp
- grated cheddar cheese
- green onions
- eggs
How to make this recipe:
(Scroll down for complete recipe including nutritional information.)
- Preheat oven to 375F/190C and spray silicone muffin cups with non-stick spray.
- Cut up enough fresh broccoli to make 4 cups broccoli florets.
- 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.
- Spray silicone muffin cups with non-stick spray and divide the broccoli between the muffin cups.
- 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.
- Divide bacon between the muffins cups and then put some cheese in each muffin cup over the broccoli.
- Put some sliced green onion on top of the cheese.
- Beat eggs until they’re well combined.
- Pour some egg into each of the muffin cups, let it sink down, then add some more until all the egg is used.
- I like to use a fork and gently “stir” so ingredients are well-distributed.
- Bake about 30 minutes, or until eggs are completely set and firm on the top.
- Serve hot. Egg Muffins can be kept in the fridge and reheated during the week.
More Tasty Options for Egg Muffins:
Low-Carb and Keto Egg Muffins Master Recipe ~ Kalyn’s Kitchen
Keto Taco Egg Muffins ~ All Day I Dream About Food
Low-Carb Green Chile and Cheese Egg Muffins ~ Kalyn’s Kitchen
Cottage Cheese Egg Muffins ~ The Lean Green Bean
Low-Carb Egg Muffins with Ham, Cheese, and Green Bell Pepper ~ Kalyn’s Kitchen
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Keto Egg Muffins with Broccoli, Bacon, and Cheese
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
Instructions
- Preheat oven to 375F/190C and spray silicone muffin cups with non-stick spray.
- Cut up enough fresh broccoli to make 4 cups broccoli florets.
- 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.
- Spray silicone muffin cups with non-stick spray, put them on a baking sheet, and divide the broccoli between the muffin cups.
- 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.
- Divide bacon strips between the muffins cups and then put some cheese in each muffin cup over the broccoli.
- Put some sliced green onion on top of the cheese.
- Beat eggs until they're well combined.
- Pour some egg into each of the muffin cups, let it sink down, then add some more until all the egg is used.
- I like to use a fork and gently "stir" so ingredients are well-distributed.
- Bake about 30 minutes, or until eggs are completely set and firm on the top.
- Serve hot. Egg Muffins can be kept in the fridge and reheated during the week.
Nutrition Information:
Yield:
12Serving Size:
1Amount 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.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
These egg muffins with broccoli, bacon, and cheese would be a great dish for 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 Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
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6 Comments on “Keto Egg Muffins with Broccoli, Bacon, and Cheese”
Do you have any suggestions for using your egg muffin recipes to make Instapot egg bites? I always love your egg muffin ideas.
Sorry I haven’t ever made those. I vaguely remember seeing them but I don’t even know enough about them to give any suggestions. Glad you’re been enjoying the egg muffins though!
What size is the cup used for measuring the broccoli and cheese?
It is one cup (8 oz.) in American measurements. I had to Google it, but that is 250 ml in metric.
Would these muffins freeze well?
Some people do freeze this type of egg muffin, but when they thaw the frozen muffins release a lot of liquid. I greatly prefer just to keep them in the fridge where they stay good for at least a week, probably longer.