Preheat the oven to 350°F.
Bring a large saucepan of salted water to a boil.
Add the broccoli florets, and cook for 5 minutes.
Drain really well, and allow them to cool slightly.
In a food processor or blender, pulse the broccoli, onion, and garlic until pretty finely chopped, but stop before it turns into a purée.
Transfer the mixture to a medium bowl, and stir to combine with the bacon and eggs.
Season with salt and pepper.
Grease a mini-muffin tin with a paper towel dipped in coconut oil. Spoon the broccoli mixture into each muffin cup. If there’s any leftover egg at the bottom of your bowl, pour it over the broccoli bites.
Bake for 20 to 25 minutes, until set, and serve.