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
Servings: 12 servings
- 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