Recipe for breakfast egg muffin (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 egg, broccoli, bacon and cheese muffins are perfect for baking on the weekend and eating during the week.

Pin the breakfast egg muffin recipe to try later!

This Recipe for breakfast egg muffin (with broccoli, bacon and cheese) is my Friday Favorites choice for this first Friday of the new year! And I know this is the time when so many people are looking for ways to reduce carbs. This egg muffin recipe is a breakfast I highly recommend you try! And egg muffins are perfect to make as a weekend food prep and then store in the refrigerator 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 provides guidelines for making egg muffins with the ingredients you have on hand. I have a few specific egg muffin recipes on the blog, but often I use that main recipe and make egg muffins with whatever I like or what I have in the fridge.

This new egg muffin idea uses broccoli, bacon, cheese, green onions, and eggs, all of which are things I would normally have on hand. I hope you have them on hand when you see this recipe, but use the tips in the main recipe if you want 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 just a list of ingredients; scroll down for the full printable recipe. Or if you want the GO TO RECIPE link at the top of the page, which will take you directly to the full recipe with ingredient quantities.)

• broccoli florets
• Olive oil (affiliate link)
• bacon, cooked until crispy
• grated cheddar cheese
• green onions
• eggs
• Spike herbs (affiliate link)
• freshly ground black pepper, to taste

Which muffin tins do I use for the breakfast egg muffin recipe?

I always use Silicone baking molds (affiliate link) for making egg muffins. I have had different sizes over the years, but now I prefer a size that is 3.5 inches wide and 1.75 inches deep.

Can the breakfast egg muffin recipe be kept in the refrigerator?

These egg muffins keep well in the refrigerator for at least a week and are easy to reheat in the microwave or in a toaster oven. Be careful not to microwave them for too long!

Can egg muffins be frozen?

I’ve seen some people talk about freezing egg muffins this way, but I personally don’t recommend it. Freezing changes the texture in ways I don’t like, and thawing releases a lot of water.

How low in carbs is the breakfast egg muffin recipe?

This tasty breakfast idea contains 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 recipe for breakfast egg muffins:

(This is just a summary of the steps for the recipe; scroll down for the full printable recipe. Or if you want the GO TO RECIPE link at the top of the page, which will take you directly to the full recipe.)

1. Preheat the oven and spray the silicone muffin tins with non-stick cooking spray.
2. Chop fresh broccoli to make 4 cups of broccoli florets.
3. Heat olive oil in a large nonstick skillet and cook the broccoli over medium heat for about 5 minutes, stirring several times.
4. Spray silicone muffin tins with non-stick spray or olive oil and divide the broccoli among the muffin tins.
5. I used pre-cooked bacon from Costco that I just popped in the microwave and then cut into short slices, but if you use raw bacon you will need to cook it in a pan until crispy.
6. Divide the bacon among the muffin tins and add cheese over the broccoli in each muffin tin.
7. Place the sliced ​​green onion on top of the cheese.
8. Beat the eggs until well mixed, add the Spike Seasoning and some freshly ground black pepper (to taste).
9. Pour a little egg into each of the muffin tins, let it sink and add a little more egg until all the egg is used.
10. I like to use a fork and stir gently so the ingredients are evenly distributed.
11. Bake until eggs are fully set and firm on top.
12. Serve hot.
13. These breakfast egg muffins can be stored in the refrigerator and reheated during the week.

Make it a low-carb meal:

Breakfast egg muffins with broccoli, bacon and cheese are perfect served with one of these low-carb breads:

Want more ideas for a grab-and-go breakfast?

Check out Grab-and-Go Breakfast Ideas (to make ahead) for more tasty breakfasts to make on the weekend and eat during the week!

Suggestions for a low-carb diet / low-glycemic diet / South Beach diet:
This recipe for breakfast egg muffins with broccoli, bacon and cheese would be a great dish for Keto or low-carb diet plans. This may be suitable for the Original South Beach Diet if you use turkey bacon and low-fat cheese.

Find more recipes like this:
Use Breakfast Recipes to find more breakfast ideas. 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 TikTokor on YouTube to see all the good recipes I share there.

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