Keto Egg Muffins with Broccoli, Bacon, and Cheese

I make new variations of egg muffins just for myself quite often, but these Keto Egg Muffins with Broccoli, Bacon, and Cheese were such a tasty combination that I had to share the recipe!


Keto Egg Muffins with Broccoli, Bacon, and Cheese

Course Breakfast, keto, Snack
Cuisine American
Keyword bacon, broccoli, cheese, egg, keto, muffins
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 egg muffins


  • 4 cups broccoli florets
  • 2 tsp. olive oil
  • 8 slices bacon cooked until crisp
  • 2 cups grated cheddar cheese
  • 3 sliced green onions
  • 18 eggs


  • Preheat oven to 375F/190C and spray silicone muffin cups with non-stick spray.
  • Cut up enough fresh broccoli to make 4 cups broccoli florets.
  • Heat a little olive oil in a large non-stick frying pan and cook the broccoli about 5 minutes over medium-high heat, stirring several time. Broccoli will not be fully cooked but it should turn bright green.
  • Spray silicone muffin cups with non-stick spray, put them on a baking sheet, and divide the broccoli between the muffin cups.
  • I used pre-cooked bacon from Costco that I just cut into short strips and crisped in the microwave, but if you’re using raw bacon you need to cook until crisp in a frying pan and probably drain on paper towels.
  • Divide bacon strips between the muffins cups and then put some cheese in each muffin cup over the broccoli.
  • Put some sliced green onion on top of the cheese.
  • Beat eggs until they’re well combined.
  • Pour some egg into each of the muffin cups, let it sink down, then add some more until all the egg is used.
  • I like to use a fork and gently “stir” so ingredients are well-distributed.
  • Bake about 30 minutes, or until eggs are completely set and firm on the top.
  • Serve hot. Egg Muffins can be kept in the fridge and reheated during the week.