Broccoli-and-bacon egg cups

4 - 6
PersonalPoints™ per serving
Total Time
47 min
12 min
35 min
These savory bites look like muffins but taste like little omelettes, so we consider them mini frittatas. They’re perfect to serve for a Sunday brunch. If you have leftovers, they reheat beautifully in the microwave. You can make the vegetable mixture and the egg mixture (minus the buttermilk) up to a day in advance and store them in separate containers in the refrigerator. Simply whisk in the buttermilk right before cooking. Choose bagged frozen broccoli over the solid-brick type. Its flavor and texture are usually better, and it’s easy to measure out the allotted amount.


Uncooked turkey bacon

6 slice(s), sliced crosswise into 1⁄4-inch strips

Uncooked broccoli

2 cup(s), frozen, chopped

Uncooked red onion(s)

1 small, chopped

Minced garlic

1½ tsp

Italian seasoning

2 tsp

All-purpose flour

2 Tbsp

Low-fat buttermilk

1 cup(s)


3 large egg(s)

Egg white(s)

3 large

Grated Parmesan cheese

4 Tbsp

Table salt

½ tsp

Black pepper

½ tsp, freshly ground


  1. Place the oven rack in the center of the oven; preheat the oven to 350ºF. Heavily spray a 12-cup muffin pan with cooking spray.
  2. Spray a nonstick skillet with cooking spray; place over medium heat. Add the bacon and sauté until crispy, about 6 minutes. Transfer to a plate.
  3. Return the skillet to the heat. Add the broccoli, onion, garlic, and Italian seasoning; cook until the vegetables are just tender, about 7 minutes. Remove from the heat; stir in the flour and the cooked bacon. Set aside to cool.
  4. Whisk together the buttermilk, eggs, egg whites, cheese, salt, and pepper in a large bowl until blended. Stir in the cooled vegetable mixture, then spoon evenly into the muffin cups. Bake until set in the center, about 20 minutes. To remove, run a narrow rubber spatula or knife around the edge of each muffin cup. Yields 3 mini egg cups per serving.