Home » Recipes » Breakfast » Bacon & Broccoli Frittata Muffins
white Muffin Tin containing a few cookedFrittata with bacon, cheddar, and broccoli

Bacon & Broccoli Frittata Muffins

Frittata muffins, 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. 
Frittat muffin on white plate with a fork

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.

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 obssed with this mini broccoli frittata and you’ll see me hoovering these into my face straight from the fridge. Yep! They’re even tasty cold!

broccoli frittata in white muffin tin

How to make egg frittata muffins:

This keto frittata could not be simpler to make!

You’ll start with 6 large eggs. Whisk ’em together with some heavy whipping cream.

frittata ingredients in glass bowl

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.

Stir in some grated cheddar. What is life without cheese?

whisked together ingredients for muffin tin frittata

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.

mini frittata recipe in white muffin tin

Pop these into the oven and your bacon frittata muffins will be ready in just 20 minutes.

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!

a muffin on a white plate next to the pan of frittata muffinsMore low carb recipes you might like:

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.

Cauliflower Chicken Fried Rice: Skip the takeout and eat this healthy version!

close up of cooked muffins in the pan

Follow me on social for more recipe ideas & inspiration!

white Muffin Tin containing a few cookedFrittata with bacon, cheddar, and broccoli

Bacon and Broccoli Frittata Muffins

These frittata muffins are packed with crispy bacon, broccoli, and sharp cheddar. They make a great make-ahead breakfast and can be served warm or cold.

Yield 8 muffins
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

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

  1. Preheat oven to 350 degrees. Spray a muffin tin with non-stick spray.
  2. Whisk together the eggs, cream, salt, and pepper in a medium mixing bowl until well combined.
  3. Stir the broccoli, cheddar, and bacon into the egg mixture.
  4. Pour the mixture evenly between 8 muffin wells, being sure to get the broccoli, bacon, and cheese evenly dispersed throughout.
  5. Bake for 20 minutes or until the eggs are set and the edges are pulling away from the muffin tin.
  6. Cool for 5 minutes before running a knife around the edges of the muffins and removing. 
  7. Serve warm or cold, as desired.

Notes

We store these in the fridge for up to 5 days. I often just eat them cold from the fridge, but they also reheat well in the microwave.

Nutrition Information:

Yield: 8 Serving Size: 8 muffins
Amount Per Serving: Calories: 209Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 176mgSodium: 659mgCarbohydrates: 2gNet Carbohydrates: 1gFiber: 1gSugar: 1gSugar Alcohols: 0gProtein: 13g

All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.

Want To Save This Recipe?

25 thoughts on “Bacon & Broccoli Frittata Muffins”

  1. 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.

    1. Karly Campbell

      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?

  2. Sylvia Klassen

    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.

  3. Lisa Swanson

    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!

      1. Lisa Swanson

        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!

  4. Lisa Swanson

    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!!

      1. Lisa Swanson

        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.

  5. Jackie Hall

    I can’t wait to try these. I buy the frozen ones and they are good bet are going to be better

  6. I am excited to try these. I was wondering if you could use regular milk instead of cream?

  7. 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! 🙂

    1. Karly Campbell

      I used a regular sized muffin tin, but I filled them pretty full. 🙂

      Jalapeno sounds like a great addition!

    1. Karly Campbell

      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? 🙂

Leave a Comment

Your email address will not be published. Required fields are marked *

Skip to Recipe
Scroll to Top