Skip to content Skip to navigation

Breakfast Egg Muffins

Breakfast Egg Muffins

When life gets busy, there is nothing like a quick grab and go breakfast. These bite sized egg muffins are healthy, portable and can be batch made to save you time in the morning - they will keep in the fridge for up to 3 days.

Prep Time: 10-15 mins | Cook Time: 15-20 mins | Makes: 6 small or 4 medium muffins

4 Free Range Eggs

A non stick muffin or fairy cake tray

Salt and pepper to season

Maynard's Bacon

Godminster Mature Organic Cheddar

Tomatoes

Mushrooms

Red onion
1. Preheat the oven to 180°C/226°F.

2. Slice or grate any additional ingredients and, if using, fry off the bacon and/or mushrooms.

3. Crack the eggs into a measuring jug and whisk with a fork thoroughly, then season with salt and pepper to taste.

4. Divide any prepared additional ingredients between the muffin sections.

5. Carefully pour the egg over each of the muffin sections.

6. Place in the oven to cook for 15 - 20 mins.
Breakfast Egg Muffins Four Ways