Bacon & Broccoli Egg Muffins

I love it when a small risk leads to a big reward.

As I was foraging around in my fridge this morning, looking for the ingredients to make Kale & Cheddar Egg Muffins, I noticed the leftover steamed broccoli from last night’s dinner. I love broccoli and I’m always looking for ways to cut down on prep time, so I said, “What the heck, it can’t turn out too badly, right?”

It was a brilliant idea, if I do say so myself. Chopping the steamed broccoli was a lot faster than prepping kale greens and the result was delicious. This variation might just be my new favorite!

Bacon & Broccoli Egg Muffins

  • Servings: 6
  • Difficulty: easy
  • Print


  • 2.5-oz package real bacon bits
  • approximately 2 tablespoons freeze-dried chives (to taste)
  • approximately 1.5 cups broccoli florets, steamed until tender and coarsely chopped
  • approximately 1/2 cup shredded cheese (to taste; I usually use sharp cheddar but I’ve used a variety of cheeses and blends that have all turned out well)
  • 32-oz carton liquid egg whites (I actually prefer whole egg but they were out at the store and the egg white variety turned out well, too)

Other Item(s) Needed: 12-muffin pan, cooking spray


  1. Preheat oven to 375 degrees and prepare the muffin pan with cooking spray.
  2. Using a small spoon, divide the bacon bits evenly between the muffin cups. Sprinkle each cup with chives to taste (I use approximately 1 teaspoon per cup). Fill each muffin cup with kale and sprinkle a large pinch (1.5 to 2 teaspoons) of shredded cheese over the top. Top off with liquid egg, using a small spoon to re-distribute the liquid as necessary for an even fill.
  3. Bake at 375 degrees for 30 minutes or until the tops are golden brown. Remove from oven and cool for a few minutes before eating. Serve warm.

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