Preheat oven to 375 degrees.
Preheat a skillet on medium to high heat. Chop the bacon into small pieces and add to the hot pan.
When the bacon is about 3/4 of the way cooked, remove from the heat.
Place paper towel on a place and spoon cooked bacon onto it. Drain excess fat from the pan. Put bacon back in and add the sun dried tomato and return to the heat until bacon is crispy.
Meanwhile, crack 8 eggs into a bowl. Add the greek yogurt and whisk together.
Add the bacon, sun dried tomatoes and the broccoli. Mix to combine.
Grease a cupcake or muffin tin. Pour the mixture into the tray until filled 2/3 of the way, until you have 10-12 filled. Bake for 15 minutes or until the egg has just set. Remove and allow to cool.
Serve warm or store in the fridge, in a sealed container, for up to 4 days.