Or any other combo that your little heart desires. These have been all over the internet and Instagram in a bunch of variations but at the end of the day, they’re so handy to have around that they’re going to become an instant fixture in your fridge or freezer. I chose to loosely follow Suzanne Ryan’s recipe from her ‘Simply Keto’ book, but I’ve written out exactly what I did/do below – for 2 full pans – enjoy!
Broccoli, Bacon and Cheese Egg Muffins – for 24 muffins
~3 c. small broccoli pieces – enough to cover the bottom of 24 muffin cups
8 to 10 pieces of crispy bacon
9 eggs, lightly beaten with 1 t. salt, 1 t. pepper and 1/2 t. garlic powder, preferably in a bowl with a spout
~2 c. grated old cheddar
Preheat the oven to 350 and coat 24 muffin cups with olive oil spray. Cover the bottom of each cup with small broccoli pieces, and then pour in a tablespoon or 2 of the egg mixture into each cup – you should use about half of the egg mix.
Crumble a third to a half piece of bacon on top of the broccoli and egg mix (I found that one piece of bacon was perfect for 3 muffins, and we love bacon), then generously sprinkle the grated cheese into each cup. They will look quite full at this point, but this is fine. With the egg mix bowl in one hand and a fork in the other, carefully and evenly fill all of the cups with the remaining egg mix, using the fork to jiggle ingredients around a bit to get the egg into all of the spaces.
Bake for about 15 minutes until the centers are cooked through and nothing moves when you wiggle the pan(s). Allow the egg muffins to sit in the pan(s) for about 5 minutes before carefully using a sharp knife edge to loosen them all and flip them out onto a platter to serve. Serve immediately (with hot sauce!), or make them ahead and have them at room temperature, or freeze a bagful for a breakfast or a snack another time.