Our Frittata Muffins are loaded with fresh broccoli, crispy bacon, and plenty of sharp cheddar. These are great served warm, but we eat them straight from the fridge for a quick breakfast, too! Packed with protein and just 1 net carb, these make a healthy breakfast.
Would you like to save this recipe?
We'll email it right to you, so you can come back to it later!
I have such a bad habit of letting my kids eat junk for breakfast.
We homeschool, so they’re here all day, every day. This means that I’m responsible for all three meals + snacks.
I just don’t usually have it in me to wake up and start my morning off in the kitchen.
They resort to junk for breakfast and I feel guilty about it when they’re perfectly happy eat healthier options like our keto oatmeal and chaffles.
One of my goals has been to prep breakfasts in advance so that they have healthier options waiting for them. Luckily for me, today’s healthy option just happens to be keto-friendly and SO dang good.
I’m obsessed with these broccoli frittata muffins and you’ll see me hoovering these into my face straight from the fridge. Yep! They’re even tasty cold!
Sorry, kids. Mom ate all your breakfast. 😉
Ingredient Notes:
This post contains affiliate links. As an Amazon associate and member of other affiliate programs, I earn from qualifying purchases.
Eggs – Like an omelet or a quiche, eggs make up the majority of our frittata muffins. You’ll need six eggs for this recipe!
Heavy Whipping Cream – It’s going to add lots of creamy richness to the scrambled egg.
Broccoli – We prefer to use freshly chopped broccoli florets. Frozen would likely work as well, though we’ve never tested it.
Cheddar – We like a nice sharp cheddar in this recipe, but you can swap that out for any type of cheese you have on hand. Swis be great!
Bacon – You’ll need some cooked and chopped bacon ready to go for these frittata muffins. A great mess free way to make bacon ahead of time is with this easy air fryer bacon recipe!
Salt & Pepper – You can add more or less of this to taste.
These muffins are perfectly sized so you can control your portions!
You can switch this recipe up and use other mix ins. Pretty much anything you would put into an omelette would go well in these frittata muffins!
Helpful Tools:
Muffin Tin – This recipe makes enough for eight muffins so if you are using a standard muffin tin with twelve wells you will have four that are empty. Most tins only come in sizes of 6 or 12 so you’ll need the larger muffin tin.
Cheese Grater – A very handy tool for any kitchen! You can use it to grate cheese or for zesting citrus fruit. We love freshly grated cheddar cheese!
Egg Whisk – Aside from doing the job that they are named for, a whisk is useful for mixing up lots of things! We use ours all the time when baking.
How To Make Frittata Muffins:
Eggs – This keto frittata could not be simpler to make! You’ll start with 6 large eggs. Whisk ’em together with some heavy whipping cream.
Bacon & Broccoli – Next up, stir in some diced, fried bacon and some chopped broccoli. There is no need to par-cook the broccoli as it will get perfectly tender-crisp in the oven. Do be sure to chop it up into small pieces, though.
Cheese – Stir in some grated cheddar. And yes, you should grate your own, because it is so much better! What is life without cheese?
Fill – We’re making frittata muffins here, so you’ll want to grab a muffin tin and hit it with some non-stick spray.
Pour the broccoli frittata mixture evenly between 8 muffin wells. This isn’t tricky, but you’ll want to use a spoon to be sure you’re getting a little broccoli, bacon, and cheese into each muffin along with the egg.
Bake – Pop these into the oven and your bacon frittata muffins will be ready in just 20 minutes.
Serve – Like I said, these are fabulous served hot, but they’re every bit as good served cold. This keto frittata is perfect for making ahead as a grab and go breakfast option.
These egg frittata muffins have just 1 net carb per muffin with 11 grams of protein and 13 grams of fat. Perfection!
FAQ’s:
A frittata is a dish that is similar to an omelette or a crustless quiche. It’s mostly made of egg and cream with mix ins like bacon or broccoli. You can mix in pretty much anything you’d put into an omelette.
You will want to allow the bacon u0026 broccoli frittata muffins to cool completely before storing. They are probably best stored individually in plastic wrap or ziplock bags in the fridge. They should last up to 5 days.
More Classic Low Carb Recipes:
- Brussels Sprouts and Bacon: Love this low carb side dish.
- Garlic Butter Shrimp: Ready in no time at all and bursting with flavor!
- Steak Bites: If you’re intimidated with cooking steak, this is the perfect way to ease into it! Plus my marinade is perfection.
- Air Fryer Vegetables: These easy air fried veggies are a simple side dish and a great healthy option!
- Cauliflower Chicken Fried Rice: Skip the takeout and eat this healthy version!
- Low Carb Taco Casserole: All the favorite flavors of tacos without the carbs!
Bacon and Broccoli Frittata Muffins
Ingredients
- 6 large eggs
- 1/4 cup heavy whipping cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup chopped broccoli
- 1 cup grated cheddar
- 1/2 cup cooked bacon chopped
Instructions
- Preheat oven to 350 degrees. Spray a muffin tin with non-stick spray.
- Whisk together the eggs, cream, salt, and pepper in a medium mixing bowl until well combined.
- Stir the broccoli, cheddar, and bacon into the egg mixture.
- Pour the mixture evenly between 8 muffin wells, being sure to get the broccoli, bacon, and cheese evenly dispersed throughout.
- Bake for 20 minutes or until the eggs are set and the edges are pulling away from the muffin tin.
- Cool for 5 minutes before running a knife around the edges of the muffins and removing.
- Serve warm or cold, as desired.
Rose says
I am making another comment about these muffins because I left out several things. I did not use bacon, but sausage. Added 1/4 cup chopped onion and cooked with the sausage. I used 1/8 tsp seasoned salt, and 1/4 tsp garlic pepper. I used a 6 cup silicone muffin pan and had no problem getting them out of the pan. But I put 2 in a metal pan that was sprayed with non stick. I would definitely never do that again as they fell apart getting them out of the pan. Again loved the muffins and would make again.
Rose says
Excellent!! I added 1/4 lb cooked breakfast sausage and used thawed frozen broccoli that I chopped into smaller pieces. I would definitely make again.
Julie Bollinger says
My husband, who has diabetes and is careful with carbs, loves these for a quick, healthy breakfast!
Karly Campbell says
I’m so glad he enjoys these! They’re a favorite around here too.
Jamie says
Next time I think I’m going to cut back on the salt. Maybe I just had extra salty bacon but I felt the teaspoon of salt wasn’t needed.
Tai says
The carb count is off, but these are great.
And egg has about 0.4 net carbs (so x6 = 2.4) and 1 cup broccoli has at least 3.4 net carbs, so this has at least 5.8 net carbs.
Karly Campbell says
Hi Tai! I don’t guarantee the carb count is accurate – it’s calculated automatically. But, I’m also not sure where you came up with the 5.8 number. My 2 net carbs include the egg and broccoli in the calculation, so adding them to that is incorrect. Did you perhaps forget to divide the total amount of carbs by the number of servings?
Sylvia Klassen says
Great recipe, I wanted to make it a little more substantial, so added a rounded cup of almond flour, 1 1/2 tsp baking powder, and to enhance the flavor, about 1 tbs. 3 onion dip (epicure), onion powder would also work. They made 6 large sized muffins that rose beautifully.
Lisa Swanson says
I made these last week and we loved them. We tried someone else’s recipe previously and weren’t happy. Tomorrow I’m making a batcyfor next week. Switching to sausage and sautéed mushrooms. With cheddar of course!
Karly Campbell says
Sausage and mushroom sound delicious!
Lisa Swanson says
Made them today with sausage and mushrooms. I used 8 oz of Bob Evans sausage, browned, and a cup of baby bella mushrooms cut fine and sautéed. I added 3 more eggs, another 1/8 cup of cream, so that I could get a few more muffins for the week. NO SALT. Sausage is salty enough. I got 9 in my larger pans, filling them approx. 4 oz. I’m having one for lunch right now, and it is delicious!
Lisa Swanson says
Would you mind measuring your muffin tins? My very old small ones hold 2 oz. my large ones hold 60z. I’m guessing yours are in between from the pics. Thanks!!
Karly Campbell says
I used a standard muffin tin, which would hold 3.5 ounces. 🙂
Lisa Swanson says
That just shows how portion sizes have increased over the years – my “standard” 2 oz. pans were bought in 1979, when I got married, and they were the same size as my mom’s that she had had for years. Muffin and cupcake recipes came out exact to a dozen with them. That doesn’t happen anymore.
Sonja says
It was interesting to read what the portion sizes were back then. I like those better! I will keep that in mind when baking.
Patricia says
I just started keto plan and these look good for an easy breakfast. will try soon
Jackie Hall says
How can I share this to my gmail
Karly Campbell says
I would copy and paste the link. 🙂
Jackie Hall says
I can’t wait to try these. I buy the frozen ones and they are good bet are going to be better
Julie says
Is a serving 1 muffin?
Karly Campbell says
Yes.
Jayme says
I am excited to try these. I was wondering if you could use regular milk instead of cream?
Karly Campbell says
Yep, it’ll just change the nutrition info.
Pam says
Could you use coconut cream instead of heavy cream
Karly Campbell says
I’ve never tried it, so I’m not sure.
Wanda says
Are these freezable?
Karly Campbell says
They should freeze fine, though I haven’t tried it myself.
Kathy R says
I made these but got 12 not 8, was wondering if your muffin pan was for regular size muffin/cupcakes or the bigger ones like you get in a bakery. Either way they are yummy. I added a tablespoon of dried jalapenos to heat them up a bit. I bet you could use asparagus instead of broccoli for a change too. Thanks for a bit of a different breakfast idea, I am a little tired of fried & scrambled eggs every morning! 🙂
Karly Campbell says
I used a regular sized muffin tin, but I filled them pretty full. 🙂
Jalapeno sounds like a great addition!
Nancy Merck says
May I ask where you got the muffin psn?
Karly Campbell says
Like all beautiful things, it came from Target. 😉 I got it a few months ago, so not sure if they’re still selling them but worth looking…it’s so much prettier than a metal one, right? 🙂