5-Ingredient Bacon & Broccoli Egg Cups {Whole30, Paleo}

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.

Morning is my golden time. 

But, with that said…even I enjoy a quick make-ahead breakfast.

And these 5-Ingredient Bacon & Broccoli Egg Cups are what my family and I are currently loving on.

Quick to throw together on a sleepy Sunday afternoon during your meal prep or the night before an exceptionally hectic day, these little cups of love and yum are the perfect thing to wake up to! Loaded with protein, healthy fat and veggies, they will keep you feeling full and energized until lunch!

Suggested Adaptions

1. Not a broccoli fan? Make these with spinach, kale or pretty much any veggie  you do love!

2. Not a bacon fan? Skip the meat and make these beauties vegetarian! Add a little salt and garlic powder to keep the flavors on point!

Yield: 12 egg cupsAuthor: TaeshaPrint Recipe

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5-Ingredient Bacon & Broccoli Egg Cups {Whole30, Paleo}

Quick to throw together on a sleepy Sunday afternoon during your meal prep or the night before an exceptionally hectic day, 5-Ingredient Bacon & Broccoli Egg Cups {Whole30, Paleo} are the perfect thing to wake up to! Loaded with protein, fat and veggies, they will keep you feeling full and energized until lunch!

prep time: 15 minscook time: 25 minstotal time: 40 mins

ingredients:

• 12 ounces bacon, chopped*
• 1/2 cup diced yellow onion
• 3 cups chopped broccoli florrets 
• 12 large eggs
• black pepper, to taste

instructions

1. Preheat your oven to 375℉ and line a 12-hole muffin tin with silicone liners (silicone liners work best to prevent sticking).
2. Place a large skillet over medium-high heat. Once hot, add chopped bacon and sauté for 5-7 minutes.
3. Carefully drain off the bacon grease if desired (I left it in. It adds great flavor!)
4. Add onions to the pan with the bacon and sauté for about 3-4 minutes or until onions are translucent.  
5. 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.
6. Meanwhile, whisk the eggs in a large bowl. 
7. Add bacon/broccoli mixture and whisk to combine.
8. Season with black pepper to taste.
9. Evenly portion the egg mixture between the 12 lined muffin tin holes.
10. Bake for 20-25 minutes or until egg cups are puffed up, cooked through and slightly golden brown on top.
11. Once done baking, enjoy warm or allow to cool completely before storing in an air-tight container in fridge for up to 5 days.

NOTES:

* Look for bacon without added sugar, artificial nitrates, or nitrites. Read the labels to be sure.

Created using The Recipes Generator

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