Broccoli, Bacon & Cheese Egg Mini Muffins

If you’re looking for a low-carb, high-protein breakfast that’s grab-and-go friendly, these Broccoli, Bacon & Cheese Egg Mini Muffins are the answer! They’re fluffy, savory, and packed with flavor—and just 2g net carbs per serving.

Perfect for meal prepping, school lunches, or a post-workout snack, these mini egg muffins combine the richness of eggs and cheese, the smokiness of bacon, and the nutritional power of broccoli.

Why You’ll Love This Recipe:

• Keto & low-carb approved
• Freezer-friendly and great for batch cooking
• Packs protein and veggies in every bite
• Customizable with your favorite cheeses or add-ins
• Reheats beautifully for busy mornings

Recipe Origin:

Mini egg muffins are a modern twist on the classic frittata, with roots in Italian cuisine. They’ve evolved into a popular meal prep staple for health-conscious eaters and low-carb dieters thanks to their portability and flexibility.

Grocery List:

• Eggs
• Broccoli
• Bacon
• Cheddar cheese
• Parmesan cheese
• Heavy cream
• Garlic powder
• Onion powder
• Salt & pepper
• Fresh chives or parsley (optional)

Print Recipe

Healthy

Broccoli, Bacon & Cheese Egg Mini Muffins

Author: simplydelicious Cooking Method: Baking Cuisine: American Courses: Breakfast Recipe Keys: High Protein Low Carb Diet

Difficulty: Beginner Prep Time 10 mins Cook Time 18 mins Total Time 28 mins

Cooking Temp: 375  C Servings: 12 Estimated Cost: $ 1.50 Calories: 260

Best Season: Suitable throughout the year

Dietary:

Gluten Free Ketogenic Mediterranean Diet

Description

These Broccoli, Bacon & Cheese Egg Mini Muffins are a quick, keto-friendly breakfast packed with protein, veggies, and rich cheesy flavor. Ideal for busy mornings, meal prep, or on-the-go snacking—with just 2g net carbs per serving!

Ingredients

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Servings

• 6 large eggs
• 1 cup cooked broccoli, finely chopped
• 4 slices bacon, cooked and crumbled
• ¹⁄₂ cup shredded cheddar cheese
• ¹⁄₄ cup grated Parmesan cheese
• ¹⁄₄ cup heavy cream
• ¹⁄₄ tsp garlic powder
• ¹⁄₄ tsp onion powder
• Salt and black pepper, to taste
• Optional: chopped chives or parsley for garnish

Instructions

1. 1- Preheat oven to 375°F (190°C). Grease a 12-cup mini muffin tin or line with silicone liners.
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2. 2- In a mixing bowl, whisk together eggs, heavy cream, garlic powder, onion powder, salt, and pepper.
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3. 3- Add chopped broccoli, bacon, cheddar, and Parmesan to the egg mixture. Stir well to combine.
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4. 4- Spoon mixture evenly into the muffin cups, filling each about 3/4 full.
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5. 5- Bake for 15–18 minutes, or until the egg muffins are puffed and golden and a toothpick inserted in the center comes out clean.
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6. 6- Let cool slightly before removing from tin. Garnish with fresh herbs if desired.
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Nutrition Facts

Servings 12

Serving Size 1

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Amount Per Serving

Calories 260kcal

% Daily Value *

Total Fat 20g31%

Saturated Fat 8g40%

Cholesterol 210mg70%

Sodium 470mg20%

Potassium 240mg7%

Total Carbohydrate 3g1%

Dietary Fiber 1g4%

Sugars 1g

Protein 16g32%

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Magnesium 22 mg

Net Carb 2g

* Percent Daily Values are based on a 2,000-calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For even fluffier muffins, let the egg mixture sit for 5 minutes before baking to allow the air bubbles to settle evenly. You can also customize these with your favorite veggies or swap bacon for turkey sausage to keep it leaner!

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