These Bacon Broccoli Egg Cups are delicious and the perfect make-ahead, on-the-go breakfast! Made with just 5 ingredients and full of protein and veggies, these egg cups are great fresh or reheated. Paleo, gluten free, and dairy-free.
Bacon Broccoli Egg Cups
Fact: I am a morning person.
I like to get up and get my workout in before the rest of the world has even groggily opened an eyeball. I like to drink my coffee watching the sun come up and before my daughter has woken up. I even get up extra early on some mornings to get work done before my husband hits the shower.
While morning is my golden time…even I enjoy a quick make-ahead breakfast to simplify the start to a busy day! And these 5-Ingredient Bacon Broccoli Egg Cups are what my family and I are currently loving on.
These egg cups are perfect for hectic mornings or for just taking something off your plate so you can squeeze in a little extra me-time. Make them as part of meal prep and store them in the fridge to enjoy on-the-go for up to 5 days. They are full of protein from eggs and bacon, and the addition of broccoli means that you start the day with all kinds of goodness in your gut. Naturally gluten free, dairy-free, Paleo and perfect for if you are doing a round of Whole30.
Why these Bacon Broccoli Egg Cups are so great!
- 5 ingredients! In case you missed it in the title, there are a few things needed to make these egg cups yours!
- Veggie-loaded. Veggies don’t always get worked into breakfast, but these bacon broccoli egg cups make a green veggie oh-so welcome first thing in the morning.
- Full of protein to fuel you and your crew on until lunch
- Easy to make
- Great as part of meal prep. They are delicious fresh from the oven but also easily store in the fridge and reheat like a dream if you opt to make then ahead of time.
- Portioned out. I love baking things in a muffin tin because everything is perfectly portioned for me. No cutting a slice, just grab and go. Plus, easier to store!
- Not a broccoli fan? Make these with spinach, kale or pretty much any veggie you do love!
- Make them vegetarian. Skip the meat and make these beauties vegetarian! Add a little salt and garlic powder to keep the flavors on point!
- Bake them in a pie pan for a frittata. Bake at the same temp for about 30 minutes or until the eggs are set in the middle.
How to store and reheat
To store these broccoli egg cups, cook them as directed first and then let them cool completely. Once cool, place them in an air-tight container and store in the fridge for up to 5 days or the freezer for up to 3 months.
Thaw in the fridge overnight or pop one of the egg cups into the microwave 20-second increments until just warmed through.
To heat: If you are enjoying them out of the fridge, zap them in your microwave for about 30 seconds or pop them into a 350℉ oven for 10-15 minutes.
Love these easy veggie-loaded egg cups? Here are some other great breakfast recipes you might adore!
- Crustless Potato Asparagus Quiche
- Breakfast Pumpkin Soufflé
- Zucchini Blueberry Baked Oatmeal
- Chocolate Zucchini Paleo Muffins
- Blender Banana Spinach Pancakes
Loving this veggie-loaded breakfast recipe and are hungry for more?
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Bacon Broccoli Egg Cups
- 12 ounces bacon, chopped Look for bacon without added sugar, artificial nitrates, or nitrites.
- 1/2 cup diced yellow onion
- 3 cups chopped broccoli florets
- 12 eggs
- black pepper to taste
- Preheat your oven to 375℉ and line a 12-hole muffin tin with silicone liners (silicone liners work best to prevent sticking, but you can use regular muffin liners or grease your muffin tin well with oil)
- Place a large skillet over medium-high heat. Once hot, add chopped bacon and sauté for 5-7 minutes.
- Carefully drain off the bacon grease if desired.
- Add onions to the pan with the bacon and sauté for about 3-4 minutes or until onions are translucent.
- Finally, add the chopped broccoli to the pan. Cook for 3-4 more minutes and remove pan from heat. Allow mixture to cool for a few minutes.
- Meanwhile, whisk the eggs in a large bowl.
- Add bacon/broccoli mixture and whisk to combine. Season with black pepper to taste.
- Evenly portion the egg mixture between the 12 lined muffin tin holes.
- Bake for 20-25 minutes or until egg cups are puffed up, cooked through and slightly golden brown on top.
- Once done baking, enjoy warm or allow to cool completely before storing in an air-tight container in fridge for up to 5 days.
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!
I love reading your site.
I’m so glad!
Can you suggest what the Calories/Protein/Carbs/Fat nutritional content might be if you substituted ham, chicken, or turkey breast (deli-style) for the bacon?
Hi Kathy! Unfortunately I can’t accurately calculate that without completely rewriting the recipe for each change and plugging it into my nutritional calculator. Also, what the nutritional information will look like will depend a lot on the cut of chicken you use, if the deli-meat has other ingredients (some have add sugar) and so on. Sorry I couldn’t help you, but I’m sure there are sites where you can plug a recipe ingredients in and calculate all that…so if you make a change like the meat in these, those sites might be able to tell you the nutritional information.
We LOVE these! I don’t know how you cannot have more reviews on these. Rather than yellow onion we use green, other than that we follow it as is. Stick them in the fridge and enjoy them all week.
I am so glad you enjoyed these so much, Laurie! Thank you for taking the time to leave a review!