Broccoli-and-bacon egg cups
7
Points®
Total time: 47 min • Prep: 12 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Uncooked turkey bacon
6 slice(s)
Broccoli
2 cup(s), chopped
Uncooked red onion(s)
1 small
Jarred minced garlic
1.5 tsp
Italian seasoning
2 tsp
All-purpose flour
2 Tbsp
1% low-fat buttermilk
1 cup(s)
Egg
3 large egg(s)
Egg whites
3 large
Grated Parmesan cheese
4 Tbsp
Table salt
0.5 tsp
Black pepper
0.5 tsp
Instructions
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.
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