Easy egg muffins
These easy egg muffins are perfect to make as part of your weekend meal prep, so you can have quick, healthy breakfasts all week long.
I often cook them on Sunday mornings, so I can eat a couple straight away and then freeze the rest for later.
They’re not only great for breakfast, but also as a snack before or after a workout.
If you don’t have time for breakfast at home, these egg muffins are easy to grab and go.
How to make these breakfast egg muffins
Whip up a batch of these muffins on Sunday morning. Eat a couple fresh from the oven, then batch the rest to keep in the freezer for easy weekday brekkies.
- Whisk the eggs in a medium sized bowl, and season with some salt and pepper.
- Add any herbs you like – my favourite is a couple of big pinches of mixed herbs.
- Mix in the veggies and bacon or ham.
- Divide the mixture evenly into a muffin tin, add some feta on top and cook for 25–30 minutes.
Tips to make & store these easy egg muffins
- Add any veggies you like to these muffins.
- My favourite combination is bacon, onion, capsicum (bell pepper) and tomato.
- Crumble some feta over the top just before they go in the oven.
- Easily make different muffins in one batch by pouring the egg mixture into your muffin pan first. Then just add different ingredients to individual pan slots.
- Make sure you grease your muffin tin well, or use patty pans or baking paper so they don’t stick.
Get more easy, healthy breakfast ideas here:
⫸ 7 Easy Healthy Breakfasts
⫸ 13 Quick & Healthy Breakfast Ideas
⫸ Healthy Egg Recipes for Breakfast
⫸ 37 Healthy Brekkie Bowls
Visit the BREAKFAST/BRUNCH RECIPES category page for more recipes and ideas
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EASY EGG MUFFINS RECIPE
Ingredients
- 8 eggs
- 4 medium rashers lean bacon, cooked & diced
- 1 large tomato, diced
- ½ red onion
- 1 tsp mixed herbs
- 1 cup spinach, roughly chopped
- salt & pepper to taste
Optional
- Feta cheese to crumble on top
Instructions
- Preheat oven to 180℃ and grease muffin tray.
- Cook the bacon, dice and set aside.
- While the bacon's cooking, chop the vegetables.
- Whisk the eggs with the salt, pepper and mixed herbs.
- Add all of the other ingredients into the egg mixture, except the feta.
- Spoon evenly into the muffin tin and crumble feta over the top.
- Bake in the oven for about 25-30 minutes, until golden brown on top.
- Once cooled, store in an airtight container in the fridge or freezer.
Notes
Nutrition per Serve
NUTRITION NOTE
Nutrition information should be used as a guide only
Don’t forget to pin this recipe for later!
Love the feta in these muffins. I like freezing them and grabbing one or two on the way out the door, for breakfast or lunch at work. They are filling and I don’t need anything else when having one of these.
Thanks for the review Pepita!