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5 from 1 vote

Bacon Broccoli Egg Cups

These Bacon Broccoli Egg Cups are delicious and the perfect make-ahead breakfast! Made with just 5 ingredients and a protein and veggie-loaded way to start a day, these egg cups are great fresh or reheated. Paleo, gluten free, Whole30
Prep Time20 mins
Cook Time25 mins
Course: Breakfast
Cuisine: American
Keyword: easy breakfast recipe, egg cups, meal prep breakfast
Servings: 12 servings
Calories: 328kcal


  • 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.


Serving: 1egg cup | Calories: 328kcal | Carbohydrates: 2g | Protein: 6g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 191mg | Sodium: 113mg | Potassium: 142mg | Fiber: 1g | Sugar: 1g | Vitamin A: 379IU | Vitamin C: 21mg | Calcium: 37mg | Iron: 1mg