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!

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.

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!

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

Making the egg muffin mix:

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

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.

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?

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.)

Avocado Baked Eggs: Your New Favorite Breakfast (or dinner.)

Avocado, bacon, and egg is a combination we can fully get behind! This Baked Avocado Stuffed with Egg and Bacon by G-Free Foodie is so delicious, filling and easy to make, it will quickly become a favorite in your household.