Bacon Broccoli Egg Muffins with Cottage Cheese
These bacon broccoli egg muffins are cheesy, savory, and packed with protein from eggs, cottage cheese, bacon, and cheddar. Finely chopped broccoli and diced bell peppers add color and texture, making these little egg muffins a delicious way to switch…
These bacon broccoli egg muffins are cheesy, savory, and packed with protein from eggs, cottage cheese, bacon, and cheddar. Finely chopped broccoli and diced bell peppers add color and texture, making these little egg muffins a delicious way to switch up your breakfast routine.
They’re easy to prepare with simple ingredients and bake in a muffin tin for individual portions. Enjoy them fresh from the oven, pack them for a quick breakfast, or make a batch ahead of time for busy mornings when you need something ready to grab from the fridge.
Why These Bacon Broccoli Egg Muffins Work
High in protein – Eggs, cottage cheese, bacon, and cheddar cheese provide protein in every muffin, making these a satisfying addition to your breakfast routine.
Cheesy and flavorful – Cheddar cheese melts into the egg mixture, while the bacon adds a savory flavor that pairs perfectly with the vegetables.
Packed with vegetables – Finely chopped broccoli and bell peppers add color, texture, and extra vegetables to your morning meal.
Easy to meal prep – Bake a batch, divide them into portions, and refrigerate for quick breakfasts throughout the week.
Simple ingredients – You only need a handful of everyday ingredients to make these savory egg muffins.
Ingredients You’ll Need and Variations
Eggs: Large eggs form the base of these muffins, holding all the ingredients together while providing protein and a fluffy, tender texture.
Cottage Cheese: Cottage cheese adds moisture and extra protein to the egg mixture. Whisk it into the eggs until well combined, leaving a few small curds if you prefer a little texture.
Broccoli: Finely chop the raw broccoli into small pieces so it distributes evenly throughout the muffins and cooks through in the oven. There’s no need to pre-cook it when it’s chopped finely enough.
Bacon: Use four rashers of cooked bacon, chopped into small pieces. Cook the bacon until crisp and allow it to cool slightly before adding it to the muffins.
Cheddar Cheese: Shredded cheddar adds a rich, cheesy flavor. Mix half into the egg mixture and reserve the other half for topping the muffins before baking.
Bell Pepper: Finely diced red or green bell pepper adds sweetness, color, and a little crunch.
Garlic Powder: A little garlic powder gives the muffins extra savory flavor without overpowering the other ingredients.
Salt and Black Pepper: Season to taste, keeping in mind that bacon and cheddar already contain salt.
Chili Flakes: These are optional but add a little heat if you enjoy a spicy breakfast.
How to Make Bacon Broccoli Egg Muffins
1. Prepare the Ingredients
Preheat your oven to 180°C (350°F). Grease a 12-cup muffin tin thoroughly with cooking spray or a little oil.
Finely chop the raw broccoli and dice the bell pepper. Cook the bacon until crisp, allow it to cool slightly, and chop it into small pieces. Shred the cheddar cheese if you’re using a block.
2. Mix the Egg Mixture
Crack the eggs into a large mixing bowl. Add the cottage cheese and whisk until the eggs are well combined with the cottage cheese.
Add the finely chopped broccoli, diced bell pepper, and half of the shredded cheddar cheese garlic powder, salt, black pepper, and optional chili flakes.. Stir everything together so the vegetables and cheese are evenly distributed throughout the mixture.
3. Fill the Muffin Tin
Divide the egg mixture evenly between the 12 prepared muffin cups, filling each approximately three-quarters full to leave room for the eggs to rise.
Sprinkle the remaining cheddar cheese over the tops, followed by the chopped cooked bacon. Distributing the bacon on top gives each muffin a delicious savory finish.
4. Bake the Egg Muffins
Bake for 20–25 minutes, or until the eggs are set in the center and the tops are lightly golden. The exact baking time will depend on your muffin tin and oven.
If you’re unsure whether they’re done, insert a toothpick into the center of one muffin. It should come out without wet egg mixture clinging to it.
5. Cool and Serve
Allow the muffins to cool in the tin for about five minutes before carefully loosening the edges and removing them.
Serve warm on their own or alongside fresh fruit, toast, or your favorite breakfast sides.
Macros & Nutrition Breakdown Per Serving
Based on approximate ingredient amounts, using 12 muffins and a serving size of three muffins.
- Servings: 4 (3 muffins per serving)
- Calories: 336 kcal
- Protein: 27g
- Carbs: 3g
- Fat: 7g
- Fiber: 1g
Nutrition values are estimates and will vary depending on the bacon, cottage cheese, and cheddar brands you use. Calculate the final values using your exact ingredients before publishing the recipe card.
Meal Prep & Storage
Make them ahead: Prepare a batch on the weekend and keep the muffins ready for breakfast during the week.
Store in the refrigerator: Allow the muffins to cool completely, then transfer them to an airtight container. Refrigerate for up to 3–4 days.
Freeze for later: Place the cooled muffins in a freezer-safe container or bag. Freeze for up to 2 months for the best quality.
Reheat before serving: Microwave refrigerated muffins until heated through. If frozen, thaw them in the refrigerator overnight or reheat from frozen, allowing extra time.
Keep them from getting soggy: Let the muffins cool before storing them, and avoid sealing them in a container while they’re still steaming.
More High-Protein Recipes You’ll Love
If you’re looking for more easy breakfast ideas, try my Cottage Cheese Egg Bake or Pumpkin Protein Pancakes next. They’re both great additions to a high-protein breakfast rotation.
Bacon Broccoli Egg Muffins
These bacon broccoli egg muffins are cheesy, savory, and easy to make with eggs, cottage cheese, crispy bacon, cheddar cheese, broccoli, and bell peppers. Baked in a muffin tin, they're perfect for meal prep, quick breakfasts, and a protein-packed start to your day.
Ingredients
- 8 large eggs
- 1 cup finely chopped raw broccoli
- ½ cup finely diced red or green bell pepper
- 4 rashers cooked bacon, chopped
- 1 cup shredded cheddar cheese, divided
- ½ cup cottage cheese
- ½ tsp garlic powder
- ½ tsp black pepper
- ½ salt
- chili flakes, optional
Instructions
Preheat the Oven: Preheat the oven to 180°C (350°F). Grease a 12-cup muffin tin or line it with silicone muffin liners.
Make the Egg Mixture: In a large bowl, whisk together the eggs, cottage cheese, garlic powder, salt, black pepper, and optional chili flakes until well combined.
Add the Vegetables and Cheese: Stir in the finely chopped raw broccoli, diced bell pepper, and half of the shredded cheddar cheese.
Fill the Muffin Tin: Divide the egg mixture evenly between the 12 muffin cups, filling each about three-quarters full.
Add the Toppings: Sprinkle the remaining cheddar cheese and chopped cooked bacon over the tops of the muffins.
Bake the Egg Muffins: Bake for 20–25 minutes, or until the eggs are fully set and the tops are lightly golden. Let the muffins cool in the tin for five minutes before carefully removing them.
Notes
Chop the Broccoli Finely: Cut the raw broccoli into small pieces so it cooks evenly and distributes well throughout the egg muffins.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving:Calories: 112Total Fat: 7gSaturated Fat: 2gUnsaturated Fat: 5gCholesterol: 148mgSodium: 290mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 9g
Nutrition information on That Protein Life is estimated using online calculators and may vary based on ingredients, brands, and preparation methods. For the most accurate results, use a food scale and trusted calculator. This information is for general guidance only, please consult a professional for specific dietary needs. That Protein Life is not responsible for any discrepancies or outcomes.
