Bacon Broccoli Egg Muffins
Since moving around so much over the past year, now that I am in somewhat of a routine I am latching on to it! I have been loving spending my Sundays doing a little bit of meal prep and menu planning. It was only a matter of time before an egg muffin recipe made its way onto the menu. I love simple grab and go options for breakfast, but it has to be something that gives me some substance!
These egg muffins have protein and fiber to keep you satiated, and not too mention the cream and mozzarella just make them so savory and delicious. You can definitely get creative with this and add different things. Some different ideas are bell peppers, pancetta, mushrooms, ground breakfast sausage, and spinach.
To make this recipe I recommend using a silicone muffin pan. I have this one from Target and I love it. I have tried different oils and butter to grease a tin muffin pan when baking eggs and they always seem to stick, but if you have something that works for you - go for it!
Bacon Broccoli Egg Muffins
Ingredients
- 8 eggs
- 1/2 cup heavy cream
- 1 tbsp. dijon mustard
- 1/2 cup shredded mozzarella cheese
- 6 pieces of bacon
- 1 head of broccoli
- 1 tbsp. olive oil
- Salt & pepper
Instructions
- Preheat oven to 425°F. Chop broccoli into small pieces. Transfer to a parchment lined baking sheet. Drizzle with olive oil and add a dash of salt and pepper. Mix well to make sure the broccoli is coated. Place in the oven to bake for 15 minutes.
- Place bacon on a foil lined baking sheet. Bake at 425°F for 15 minutes or until crispy. Transfer to a plate and use a paper towel to dab off grease. Chop into small pieces.
- In a large bowl whisk together the eggs, cream, and mustard. Add the cheese, bacon, and broccoli. Make sure the bacon and broccoli is cooled before adding it to the egg mixture.
- Transfer the mixture to a muffin pan. I recommend using a silicone muffin pan for this recipe, if you use tin be sure to grease it very well so the eggs don't stick. Bake at 375°F for 18 minutes.