Brussels Sprout & Bacon Egg Muffins
These Brussels Sprout & Bacon Egg Muffins are packed with lots of shredded brussels sprouts and crispy bacon and have a light texture thanks to the egg based batter. They are a great make ahead bite you can enjoy for a quick and easy breakfast or snack on the go throughout the week. They are Paleo, Grain Free, Gluten Free, Dairy Free, Refined Sugar Free and Specific Carbohydrate Diet Legal.
I went from hating brussels sprouts as a child, to being the girl who tries to find as many ways as possible to include them in things, they are just so good (when prepared properly aka not steamed or boiled). While I have lots of appetizers, salads, side dishes and snacks on the site that use brussels sprouts, I wanted to find a way to use them in baking. I am so happy with how these muffins turned out, they are light and fluffy in texture and packed with shredded sautéed brussels sprouts and pieces of crispy bacon.
Why you are going to love these Brussels Sprouts & Bacon Egg Muffins?
- Bacon & Brussels Sprouts – the ultimate winter flavour pairing.
- A great way to sneak in extra veggies! These muffins are loaded with shredded brussels sprouts but the only sign of them is the flecks of green, otherwise you would have no idea they are even there. These are a great snack to serve to a picky eater who would otherwise not eat brussels sprouts.
- Perfect for breakfast on the go or a healthy snack.
Tips for making these Brussels Sprouts & Bacon Egg Muffins?
- Oil the muffin cups: if not using muffin liners, be sure to oil the muffin tray well with melted coconut oil so the muffins don’t stick.
- Cover the muffins while baking: depending on your oven, the muffins brown quickly while baking. Cover them with a sheet of aluminum foil to prevent the tops burning while the center of the muffins is undercooked.
- Allow them to cool: Once the muffins are done baking, allow them to cool on the countertop for 10 minutes before trying to remove them from the muffin tray.
Ways to modify these brussels sprout muffins
- Swap the bacon for ham or chopped prosciutto
- Make them vegetarian: you can simply leave out the bacon, or alternatively replace it with chopped sautéed mushrooms or caramelized onions
- Brussels sprouts not in season? Try swapping them for thinly sliced sautéed leeks or steamed and roughly chopped broccoli
- Add a little heat by stirring 1/4 teaspoon of chili powder or cayenne into the batter
How to store these muffins
These muffins are best stored in the fridge in an airtight container for up to 5 days. The muffins can be frozen and will last for up to 4 months in a ziploc bag or container in the freezer. To thaw they can be left overnight in the fridge or alternatively quickly reheated in the microwave if you are short on time.
Here are a few more brussels sprout recipes that you might enjoy:
- Brussels Sprout & Bacon Hash
- Honey Mustard Glazed Bacon Wrapped Brussels Sprouts
- Brussels Sprout, Apple & Walnut Slaw
- Brussels Sprout Chips
- Sheet Pan Roasted Brussels Sprouts, Butternut Squash, Bacon & Red Onion
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Brussels Sprout, Bacon & Egg Muffins
- 1/3 cup chopped bacon
- 2 cups shredded brussels sprouts
- 1 onion finely diced
- 1/4 tsp pepper
- 1/4 tsp salt
- 6 eggs
- 2/3 cup almond milk
- 2 tsp dijon mustard
- 1/8 tsp apple cider vinegar
- 1/2 tsp baking soda
- 1/2 cup coconut flour
- Preheat the oven to 200º Celsius (400º Fahrenheit) and line a muffin tray with muffin liners
- Add the chopped bacon to a skillet on medium heat and cook for 6-8 minutes until the bacon is crisp. Set the bacon aside on a plate and leave one tablespoon of the bacon grease in the pan. Add in the chopped onion and shaved brussels sprouts, season with salt and pepper and saute for 5 minutes until the brussels sprouts begin to soften.
- While the brussels sprouts are cooking, crack the eggs into a large bowl and whisk together with the almond milk. Add in the dijon mustard, apple cider vinegar, baking soda and coconut flour and stir. Finally add the cooked bacon and shaved brussels sprouts and sauteed onion to the batter and stir until combined. Divide the batter between 10-12 muffin cups ensuring that you fill them right to the top.
- Bake in the oven for 25 minutes until the muffins are golden in colour and the tops are completely dry. Allow them to cool for 10 minutes in the tray on the countertop before removing and transfering to a wire rack. Store the muffins in an airtight container in the fridge.
I made a half batch today to try out the recipe, and I couldn’t believe how well the muffins came well–I used sautéed mushrooms instead of bacon, and wondered if it would be too wet, but no, they came out nice and firm on the outside, and moist and flavorful on the inside. I also used regular 1% because that’s what I had. My husband and I had the four big muffins with a fruit and spinach salad for lunch and it was just the perfect combo. Thank you for another great recipe, Carmen.