Easy egg muffins

These easy egg muffins are perfect to make as part of your weekend meal prep. I often cook them on Sunday morning, so I can have a couple for breakfast and then freeze the rest for later.

They’re not only great for breakfast, but also as a quick anytime snack, before or after a workout.

If you don’t have time for breakfast, you can easily grab a couple of these to take with you on the go.

Delicious and healthy easy egg muffins by Wendy's Way to Health

How to make these easy egg muffins

I like to keep my recipes simple, and these egg mufins are no exception.

I put bacon, onion, capsicum (bell pepper) and tomato in my muffins.

Then I usually crumble some feta over the top, just before they go in the oven.

Whisk up the eggs, season with some salt and pepper, and any herbs you like. My favourite is a couple of big pinches of mixed herbs.

Mix in your chopped vegetables, divide the mixture evenly into a muffin tin, and cook for 25 – 30 minutes.

 

  • You might also like to try these SAVOURY MUFFINS – my healthier take on traditional style cheese and bacon muffins.

 

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Now let’s get to the recipe!

 

egg muffins in a muffin tin cooling on top of the oven
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EASY EGG MUFFINS

These egg muffins are a quick, easy and healthy breakfast at home, or on the run.
Course Breakfast, Muffins, Snack
Cuisine Australian
Keyword egg muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 101kcal
Author Wendy, Wendy's Way to Health

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.

Recipe notes

Add a little milk or water if needed to “top up” the muffin holes.
Serving: 1muffin | Calories: 101kcal | Carbohydrates: 1.5g | Protein: 9.2g | Fat: 6.6g
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**NUTRITIONAL INFORMATION IS ESTIMATED AND SHOULD ONLY BE USED AS A GUIDE. 

Read more about WHY CALORIE COUNTING ISN'T AN EXACT SCIENCE

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Delicious and healthy easy egg muffins by Wendy's Way to Health
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