Close up of breakfast egg muffins in a muffin tin


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


  • 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


  • Feta cheese to crumble on top


  • 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.


Add a little milk or water if needed to “top up” the muffin holes
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.


Serving: 1muffin | Calories: 101kcal | Carbohydrates: 1.5g | Protein: 9.2g | Fat: 6.6g