I love a delicious breakfast packed with a serving or two of fruits and vegetables. Breakfast is such an important meal that sets the tone for the rest of the day. A good, healthy breakfast helps me to face the challenges of the day and gives me energy to deal with little monsters… I mean, my sweet children!
These Egg, Bacon & Veggie Muffins definitely make for a filling and healthy breakfast!
My kids go through love/hate phases with veggies. One veggie that we’ve been having avoidance issues with lately is broccoli. At first, Lanae was fascinated with it because it “looks like a tree.” But she got over her fascination and has hardly touched it since. Owen still won’t touch it if it’s plain.
So when I had the idea to make a delicious egg and veggie muffin… kind of like a little mini quiche. I decided I wanted to add in broccoli and see how it went over.
I thought the egg muffin would kind of hide the broccoli. Honestly, broccoli is not one of my favorite veggies, so I thought it would be nice to kind of sneak it in for me too!
Broccoli is very good for you. It’s a great source of Vitamin C, dietary fiber and other nutrients. Its also a pregnancy super food because it contains calcium, folic acid and other nutrients that help with baby’s development. Although, I honestly have a hard time stomaching broccoli during the morning sickness phase of pregnancy.
Knowing how good it is, makes me a little more motivated to eat it! And these egg muffins are a great way to enjoy broccoli. You could hardly even tell it was in there!
The true test was when Lanae saw the muffins come out of the oven. I was curious how she would react to egg muffins stuffed with veggies. Her love of muffins completely wiped away any reservations she might have towards broccoli. She literally begged me for a muffin. She started crying when I told her she had to wait until it cooled down (this happens every time I make muffins).
After I gave her a muffin, she gobbled it up speedy demon style and immediately asked for another. Which she then ate in about 5 bites.
Slow down, miss!
Then she asked for another… It’s full of good veggies so I figured one more wouldn’t hurt.
I had to deny her a 4th muffin.
They are good! I promise! Kid tested and approved 😉
- 1 head of broccoli chopped
- 1 bell pepper (red, orange, yellow or a combination) diced
- ¼ red onion diced
- 1 cup mozarella cheese
- 6 eggs
- ½ cup heavy cream (or milk)
- 2 tsp parsley
- 1 tsp salt
- ½ tsp garlic
- pinch of red pepper flakes
- pepper to taste
- ½ cup cheddar cheese
- ½ cup baked bacon pieces
- Chop and dice all your veggies and mix them together in a big bowl.
- Add cheese and stir it all up.
- In a separate bowl, whisk eggs, cream, salt, parsley, garlic, and pepper.
- Combine veggies and egg mixture.
- Line your muffin tins with aluminum foil cupcake liners.
- Scoop a quarter cup of the mixture into each muffin tin. You may have a little egg mixture leftover, just distribute it evenly between the muffin tins.
- Bake @350 for 12-15 minutes depending on your oven. The egg will puff up and it should be a light golden yellow.
- Pull them out and immediately sprinkle a little cheddar cheese and bacon pieces on the top. It will melt and be super delicious!
Some other breakfast dishes you’ll love…
Coconut Lime Waffles with Strawberries
Love that these are in a muffin size!
I know! It makes them perfect for a quick morning breakfast! Thanks for commenting!
This look great, and I can see so many variations using other veggies- like kale with sun dried tomatoes, or peas and ham. Any ideas on how these could be made ahead and reheated?
Yes! The variations are endless. I just bake them and then divide them into freezer bags or tupperware and toss them in the fridge or freezer. Then when I want one, I can grab it and warm it up in the microwave!! Super easy 🙂
I wanna make these this weekend but what temp do i cook them at? It doesn’t say….
Thanks for letting me know! I went in and fixed it. Bake at 350! 🙂
Yes Pinners, I actually made these! Thank you Carisa! These are officially part of our rotation.
DELICIOUS and crazy versatile. I used mini muffin tins (24) but still at 350 degrees for 12 minutes with convection in my Breville toaster oven. A smaller batch was necessary because of what I had on hand in the fridge. I also lightly sautéed my veggies first. Adjusted to: 5 eggs, 1/4 cup whipping cream, 1/4 cup cheddar cheese, 3 slices chopped Canadian bacon, tobacco sauce and a slightly different veggie medley (1/4 c. broccoli, shallot, 1/4 c. sweet potato, 1/4 c. red/green peppers, & 1/4 c. asparagus), Topped them with chopped green onion and blue cheese crumbles in the last 3 minutes while the tops were still wet. SO GOOD!
Glad you enjoyed these Cynthia!! They are super delicious and great way to get some protein and veggies!