{"id":72545,"date":"2026-01-02T06:05:41","date_gmt":"2026-01-02T12:05:41","guid":{"rendered":"https:\/\/kalynskitchen.com\/?p=72545"},"modified":"2026-01-09T10:30:52","modified_gmt":"2026-01-09T16:30:52","slug":"egg-muffins-broccoli-bacon-cheese","status":"publish","type":"post","link":"https:\/\/kalynskitchen.com\/egg-muffins-broccoli-bacon-cheese\/","title":{"rendered":"Breakfast Egg Muffin Recipe (with Broccoli, Bacon, and Cheese)"},"content":{"rendered":"

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.<\/em><\/p>\n

Pin the Breakfast Egg Muffin Recipe to try them later!<\/a><\/p>\n

\"Keto<\/p>\n

This Breakfast Egg Muffin Recipe (with Broccoli, Bacon, and Cheese)<\/strong> is my Friday Favorites<\/a> 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<\/a> and then stash in the fridge to reheat during the week!<\/p>\n

If you like the idea of egg muffins, a popular post on my blog is the Keto Egg Muffins Master Recipe<\/a>. 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.<\/p>\n

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!<\/p>\n

<\/p>\n

What ingredients do you need for this recipe?<\/h2>\n

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

    \n
  • broccoli florets<\/li>\n
  • Olive Oil<\/a> (affiliate link)<\/li>\n
  • bacon, cooked until crisp<\/li>\n
  • grated cheddar cheese<\/li>\n
  • green onions<\/li>\n
  • eggs<\/li>\n
  • Spike Seasoning<\/a> (affiliate link)<\/li>\n
  • fresh-ground black pepper, to taste<\/li>\n<\/ul>\n

    What muffin cups do I use for the Breakfast Egg Muffin recipe?<\/h2>\n

    I always use Silicone Baking Cups<\/a> (affiliate link) for making egg muffins. I\u2019ve had various sizes through the years, but now I prefer a size that’s 3.5 inches across and 1.75 inches deep. <\/p>\n

    Does the Breakfast Egg Muffin recipe keep in the Fridge?<\/h2>\n

    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!<\/p>\n

    Can Egg Muffins be frozen?<\/h2>\n

    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.<\/p>\n

    How low in carbs is the Breakfast Egg Muffins Recipe?<\/h2>\n

    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!<\/p>\n

    \"Keto<\/p>\n

    How to make this Breakfast Egg Muffin recipe:<\/h2>\n

    (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<\/strong> link at the top of the page, it will take you directly to the complete recipe.)<\/p>\n

      \n
    1. Preheat oven and spray silicone muffin cups with non-stick spray.<\/li>\n
    2. Cut up fresh broccoli to make 4 cups broccoli florets.<\/li>\n
    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.<\/li>\n
    4. Spray silicone muffin cups with non-stick spray or olive oil and divide broccoli between the muffin cups.<\/li>\n
    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.<\/li>\n
    6. Divide bacon between the muffins cups and put cheese in each muffin cup over the broccoli.<\/li>\n
    7. Put sliced green onion on top of the cheese.<\/li>\n
    8. Beat eggs until they’re well combined, adding the Spike Seasoning and some fresh-ground black pepper (to taste).<\/li>\n
    9. Pour some egg into each of the muffin cups, let it sink down, then add some more until all the egg is used.<\/li>\n
    10. I like to use a fork and gently “stir” so ingredients are well-distributed.<\/li>\n
    11. Bake until eggs are completely set and firm on the top.<\/li>\n
    12. Serve hot.<\/li>\n
    13. These Breakfast Egg Muffins can be kept in the fridge and reheated during the week.<\/li>\n<\/ol>\n

      Make it a Low-Carb Meal:<\/h2>\n

      Breakfast Egg Muffins with Broccoli, Bacon, and Cheese would be perfect served with one of these low-carb breads:<\/p>\n

        \n
      • Savory Breakfast Muffins<\/a><\/li>\n
      • Savory Almond Flour Bread<\/a><\/li>\n
      • Savory Almond Flour Zucchini Muffins with Feta<\/a><\/li>\n
      • Olive Bread<\/a><\/li>\n
      • Low-Carb High Fiber Savory Muffins<\/a><\/li>\n<\/ul>\n

        \"Keto<\/p>\n

        Want More Ideas for a Grab-and-Go Breakfast?<\/h2>\n

        Check out Grab-and-Go Breakfast Ideas (to Make Ahead)<\/a> for lots more tasty breakfast to make on the weekend and eat during the week!<\/p>\n