Paleo Bacon & Broccoli Egg Muffins (To Go!)
Making my breakfast ahead of time on Sunday makes me feel like an level-10 adult on Monday.
In the world of make-ahead breakfasts, I usually default to one of two things: chia pudding or paleo egg muffins. These healthy muffin tin frittatas are really easy to prepare on a Sunday so that you have something protein-packed to grab when you are running late for work (literally every day, if you are me). And they are Whole30-compliant, which is a big plus for you Whole30 pals.
Of course, this basic recipe is customizable based on the kinds of things you like to put in your eggs. You could swap browned sausage for the bacon or drained spinach for the broccoli. Or you could throw in some minced onions or bell peppers. Whatever you like, it'll work with this recipe.
P.S. If you love eggs, you might be interested in how to make the perfect fried egg. Or how to make a fantastic brunch hash (can be make-ahead too).
Paleo Bacon & Broccoli Egg Muffins
paleo, gluten-free, whole30-approved | makes 12 muffins
Ingredients
- 6 slices of bacon, cooked and crumbled
- ~3 cups of thawed frozen broccoli, chopped into tiny pieces
- 12 eggs
- 4 T water
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- dash of cayenne pepper or a couple shakes of hot sauce
- black pepper, to taste
- a couple pinches of salt
- optional: 1/2 cup shredded cheese
- olive oil or ghee
Instructions
- Prep the bacon and thaw the broccoli. Might I suggest cooking the bacon in the oven? It's way easier.
- Preheat the oven to 350 F.
- Whisk 12 eggs with about 4 T water, onion powder, garlic powder, cayenne, black pepper and salt.
- Grease a muffin tin with olive oil or ghee.
- Divide the broccoli and bacon (and cheese, if you are using any) among the 12 muffin cups.
- Pour the egg mixture over the top of each cup so it is just shy of full.
- Bake for 18-20 minutes, until you can insert a knife and pull it out cleanly.
How to Store Egg Muffins & Reheat Them
You could serve them right away, but I usually save them for weekday mornings. Let them cool fully and store them in an airtight container in the fridge. Egg muffins last for about 5-6 days refrigerated.
Reheat for 30 seconds in the microwave to avoid explosions. (Or just eat them cold, if you're too hungry to deal with a microwave.)
You can also make a batch for the freezer and pull a couple out the day before you're going to eat them. Even if they aren't fully thawed, they'll warm up well in the microwave too.
Other Tips
- Serve with hot sauce, of course. Eggs without hot sauce are just sad.
- I've tried this with a lot of different veggies and meats and the formula works well! As long as you have a similar ratio of eggs (12) to other ingredients (~4 cups of stuff), you'll be fine!
- For frozen vegetables, you'll want to make sure they are thawed and drained well. For all veggies, you'll want to make sure they are chopped into very small pieces. Sometimes you may even want to saute certain veggies beforehand. This is totally a personal preference, but if I do onions, garlic or peppers, I usually cook them first in a pan.
