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Breakfast Egg Muffins

At Milk & More, we're all about making mornings that little bit easier. That's why we’re BIG fans of these breakfast egg muffins! A quick and easy grab-and-go brekkie for busy mornings, this low-carb choice makes for a delicious, healthy start to the day. Not only that but these egg muffins are also packed with flavourful veggies and are customisable to your tastes. What's not to love? Discover how to make yours below!

  • Preparation time:
    15
    min(s)
  • Cooking time:
    25
    min(s)
  • Servings:
    4

What you'll need

  • 40ml Whole milk
  • pinch Garlic powder
  • 100g Grated Cheddar cheese
  • 1/2 Salad tomato, chopped
  • 1 Red bell pepper, chopped
  • for greasing the tin Cold salted butter or cooking spray
  • 4 Large eggs
  • 1 Green onion, chopped
  • to taste Salt and ground pepper

How to make

  1. Pre-heat the oven to 180°C/ 350°F/ Gas Mark 4 and grease a 12-cup muffin tin with cold salted butter or cooking spray.
  2. Carefully crack the eggs over a large bowl, pour in the whole milk and whisk until combined.
  3. Add the pepper, tomato, onion and cheddar to the same bowl, and stir slowly, then pour the mixture equally into the muffin tin.
  4. Place into the preheated oven for 25 minutes, or until a fork inserted into the muffin comes out clean.
  5. Let cool slightly and then serve!

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