Riced Broccoli, Bacon + White Cheddar Egg Muffins

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Riced Broccoli, Bacon + White Cheddar Egg Muffins

May 15, 2019
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Riced Broccoli, Bacon + White Cheddar Egg Muffins

These tasty + easy Egg Muffins are loaded with broccoli, bacon & white cheddar from California – a perfectly delicious breakfast!  Plus, a step-by-step guide to making your own riced broccoli.

fresh broccoli head

I have always been a broccoli gal. Roasted on a pan with delectable herbs, steamed (with butter & lemon juice-yum!), added into a cheesy soup…you name it, I’m game for it. I have discovered that I have a new favorite way to eat broccoli!

You’ve probably heard of or eaten cauliflower rice, but did you know it’s just as easy to make broccoli rice? Seriously! Mine. Blown. It’s great for picky kiddos too, if chunks of broccoli aren’t their thing.

Here’s a Guide to Making Riced Broccoli:

how to make broccoli rice

Prep the broccoli for ricing:

Simply wash & dry your broccoli (stalks too-you can peel the outside so they are more tender), and cut into small pieces.

Then load them into a food processor.

riced broccoli in a food processor

Pulse, Don’t Puree!

Pulse the processor until you have gorgeous little bits of broccoli rice! You may need to scrape down the sides of the bowl once or twice.

It’s that simple.

That’s all it takes to make broccoli rice.

Honestly that green, though. So pretty! I already have all the heart eyes. You could cook this just like cauliflower rice (I usually sauté in a pan with a little avocado oil and seasonings), and use it as a base for a meat dish, add it to a soup or casserole…the list goes on!

Let’s use the riced broccoli to make egg muffins:

how to make riced broccoli and egg muffins

I decided on a breakfast spin with the riced broccoli, and went for a classic flavor combination of broccoli, bacon, and white cheddar cheese, with eggs of course!

For these Egg Muffins, you will need:

  • riced broccoli
  • shredded white cheddar
  • crumbled bacon
  • 9 large eggs
  • splash of almond milk or water
  • garlic powder
  • salt & pepper
  • avocado: optional, for serving
  • oil for spraying tin

 

My mouth is watering already remembering these little egg muffins!

Making the egg muffin mix:

First, rice your broccoli and shred your cheese. I used some Real California White Cheddar that is delicious!

 

loading egg muffin tins

Loading the muffin tins:

Gently mix these ingredients together and spray a muffin tin liberally with your favorite oil spray. (I love avocado oil!)

Then split the mixture evenly and spoon into the wells of a muffin tin.

whisking eggs for egg muffin recipe

Prepare the egg mixture:

Crack your eggs into a bowl and add the garlic powder, salt, & pepper, and a splash of almond milk or water.

Whisk until light and fluffy.

Add the egg to the egg muffins – and maybe more bacon.

Then pour the mixture evenly into the 12 spots, over the top of your other ingredients.

At this point I sprinkled a bit more bacon bits on top because…well, it’s bacon! Does there need to be a reason?

broccoli egg muffins recipe in muffin tin

Bake them up!

Bake at 350°F for 20-22 minutes until eggs are puffed and cooked through. Let cool for 5 minutes before serving. (The puffed eggs will relax back down as they cool.)

Dig in! The egg muffins are especially delicious with avocado slices as a garnish!

egg muffins on a plate

Riced Broccoli, Bacon, and White Cheddar Egg Muffins

Susan the CA Grown Mom
These delicious and healthy egg muffins are a simple meal-prep favorite the whole family will love
5 from 1 vote
Prep Time 15 minutes
Cook Time 22 minutes
Course Breakfast
Cuisine American
Servings 6 servings
Calories 212 kcal

Ingredients
  

  • 3/4 cup broccoli riced
  • 3/4 cup white cheddar shredded (sub in your favorite cheese if preferred)
  • 1/3 cup bacon crumbled
  • 9 large eggs
  • splash of almond milk or water
  • 1/2 tsp garlic powder
  • 1/2 tsp salt & pepper
  • avocado optional
  • oil for spraying tin

Instructions
 

  • Preheat oven to 350 ° F.

For the riced broccoli:

  • Wash & dry broccoli (stalks too-you can peel the outside so they are more tender), cut into small pieces, and load them into a food processor. Then pulse the processor until you have small bits of broccoli.

For the egg muffins:

  • To a bowl, add the riced broccoli, cheddar, and bacon bits. Mix gently to combine. Spray a muffin tin liberally with your favorite oil spray. Then spoon the mixture evenly into the wells of a muffin tin.
  • Crack your eggs into a bowl and add the garlic powder, salt, & pepper, and a splash of almond milk or water. Whisk until light and fluffy.
  • Then pour the mixture evenly into the muffin tin, over the top of your other ingredients. Sprinkle additional bacon bits on top if desired.
  • Bake at 350° for 20-22 minutes until eggs are puffed and cooked through. Let cool for 5 minutes before serving. (The puffed eggs will relax back down as they cool.)
  • Add avocado slices for garnish if desired.

Notes

Makes 12 muffins, 2 per serving

Nutrition

Calories: 212kcalCarbohydrates: 2gProtein: 14gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 268mgSodium: 471mgPotassium: 167mgFiber: 0.3gSugar: 0.5gVitamin A: 574IUVitamin C: 10mgCalcium: 143mgIron: 1mg
Keyword breakfast, Broccoli, eggs
Tried this recipe?Mention @cagrownofficial or tag #CAGROWN!
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