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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.

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

Breakfast Egg Muffins Four Ways

What you'll need:

4 Free Range Eggs

A non stick muffin or fairy cake tray

Salt and pepper to season

Optional Additions:

Free Range Egg Muffins

How to make:

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.

Once the muffins have cooled slightly, enjoy immediately as a leisurely breakfast alongside a glass of freshly squeezed orange juice or a steamy cuppa. 
Alternatively, leave to cool completely, then place in an air tight container and store in the fridge where they will keep for up to 3 days for breakfast at the ready.

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