These Breakfast Egg Muffins are the ideal time saving grab and go breakfast for a busy morning. You can make them ahead of time, and with endless flavour combinations, there is something for everyone. Light and fluffy egg muffins, with lots of flavour. A high protein, low carb and veggie packed breakfast that is hassle free too
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
If you like eggs for breakfast, but are a bit bored with the usual omelette or poached eggs on toast, then give these Breakfast Egg Muffins a try.
A little bacon goes a long way in there and paired with some creamy feta, crunchy onions and some juicy tomatoes, you will want to get out of bed for these. They are a great way to use up vegetables too.
You just chop up any kind of vegetable, cheese or meat, stir it into whisked eggs and pour into a greased muffin tin. What could be more simple than that?
If you are looking for another easy breakfast to try, then our Sheet Pan Eggs, Breakfast Tray Bake or Baked Egg Tortilla also fit the bill - so give them a go too!
Jump to:
Why you will love them
- Quick and easy - These breakfast egg muffins are ready in just 20 minutes and as easy as mixing everything together and putting it in a muffin tin.
- Low carb and gluten free - A light breakfast option and gluten free too.
- Naturally high in protein and vitamin D - These are bursting with goodness.
- Great for food on the go - On busy mornings we grab a couple of these from the fridge and eat them on the go.
Ingredients needed
- Eggs - We used medium sized eggs, however large will work for this too. Try to use the best welfare eggs you can, as it is important.
- Bacon - This adds lots of flavour, but it can be left out if you want to keep these vegetarian. You can use turkey bacon too if you prefer.
- Cheese - We used feta, but cheddar, mozzarella or parmesan would work too.
- Onion - A little bit of spring onion adds a nice crunch to these. You could swap it for diced shallots.
- Tomatoes - These add colour and also help to keep the muffins moist.
- Seasoning - A little salt and pepper.
A full ingredients list with measurements is in the recipe card below.
Step by step
One: Whisk the eggs with a little salt and pepper.
Two: Chop up your cooked bacon, vegetables and crumble/grate the cheese.
Three: Add half of your fillings to the greased muffin tin.
Four: Divide the egg mixture between the muffin holes.
Five: Add the rest of the fillings, making sure the mixture doesn't go higher than ¾ of the holes.
Six: Put in a preheated oven at 200°C/180°C(fan)/400°F/Gas 6 for 20 minutes, until the egg is cooked through and risen.
Variations
Here is where you can get really creative with this recipe, as the flavour combinations are almost endless. We went with bacon, feta, tomatoes and onions, so these were pretty loaded. But you could keep it more simple with just bacon and cheddar.
Broccoli or spinach and cheese is a really nice combination, and a good way to get a green vegetable boost first thing in the morning. If you want a real burst of tomato flavour, then use chopped up sun-dried tomatoes instead of cherry tomatoes.
Mushrooms as a meaty texture without using meat too (and stilton goes well with those) and grated (and squeezed) courgette is an easy way to add some greens. You could add chopped spinach too.
Why stick to just cheddar when there are so many delicious cheeses out there! We always make these in the days between Christmas and New Year when we have had a cheese board and have lots of little bits of different cheeses that need using.
Crumble in a mixture of cheddar, stilton and brie. YUM! Any cheese goes really.
Healthy swap
Want to make these lower in calories? Apart from swapping the fillings to less cheese and more veggie base, you can use 4 egg whites and 2 whole eggs, rather than 4 whole eggs that we have used in this recipe.
What to serve with breakfast egg muffins
If I was to just eat these by themselves for breakfast, I would have 2 or 3 for it to be a filling meal. But, if you just want a little protein boosting snack, then one of these is fine as they are pretty big.
We love making these when we are feeding a crowd for breakfast, as they can literally be thrown in the oven and forgotten about. So when we batch cook them, we serve them with Homemade Easy Bagels, and our Homemade Best Guacamole Recipe, and coffee of course.
Storage
Store: They will keep in the fridge for 3-4 days in an air tight container. However, these are so easy to make, you are always best making them from fresh if you can, and making use of leftover vegetables and cheese that need using.
Freeze: Individually wrap them and keep them in the freezer until you are ready to eat them. They will keep in the freezer for about 2 months.
Defrost: Defrost in the fridge overnight.
Reheat: Once they are fully defrosted, you can put them in the microwave for about 30 seconds. Be careful not to overcook them, as they can become rubbery and quite tough.
Extra tips
- Make sure you have really greased your muffin tin before pouring the mixture in, as they can easily stick and you will end up leaving half the muffin in the tin when trying to get them out. Using a good non stick muffin tin helps too. If you don't want to use oil to grease the muff tin, then you could always use silicone cupcake moulds in the muffin turn and they will easily come out of those.
- Leave them to cool for about 10 minutes before getting them out of the tin, and run a knife around the muffins to loosen them.
- These egg muffins do puff up whilst cooking, so you don't want to pour the mixture all the way to the top of your tin. Just pour to about ¾ full and they will rise when cooking.
- You can easily double or triple this recipe if you are feeding a crowd, or just want to make extra to keep in the freezer for easy weekday breakfasts.
- If you are using spinach, I would recommend cooking it and squeezing out the excess water first. If you add raw spinach to these, the muffin itself might get quite liquid-y.
FAQs
These muffins do have some moisture to them. If you don't want that, then you can add a little flour and baking powder to them.
This comes from getting too much air into the mixture. Try to mix it just enough so everything is combined.
The whisked eggs have air bubbles in them that expand with heat while cooking. As the egg muffins cool, they will deflate, as the eggs themselves have no structure to hold them up. They are still nice and chunky though.
As long as you make sure there is no cross contamination, then these can be gluten free.
More egg recipes
If you've tried these breakfast muffins, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Breakfast Egg Muffins
Ingredients
- 4 Eggs - large
- 2 rashers Bacon - grilled/broiled
- 30 g (0.25 cups) Light Feta - crumbled
- 2 Spring onion (Scallion) - chopped
- 6 Cherry tomatoes - chopped
- 1 pinch Sea salt and ground black pepper
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Whisk 4 Eggs with 1 pinch Sea salt and ground black pepper.
- Chop up 2 rashers Bacon (cooked), 2 Spring onion (Scallion) and 6 Cherry tomatoes and crumble 30 g Light Feta.
- Add half of your fillings to the greased muffin tin.
- Divide the egg mixture between the muffin holes.
- Add the rest of the fillings, making sure the mixture doesn't go higher than ¾ of the holes.
- Put into the oven for 20 minutes, until the egg is cooked through and risen.
Recipe Tips
- Make sure you have really greased your muffin tin before pouring the mixture in, as they can easily stick and you will end up leaving half the muffin in the tin when trying to get them out. Using a good non stick muffin tin helps too. If you don't want to use oil to grease the muff tin, then you could always use silicone cupcake moulds in the muffin turn and they will easily come out of those.
- Leave them to cool for about 10 minutes before getting them out of the tin, and run a knife around the muffins to loosen them.
- These egg muffins do puff up whilst cooking, so you don't want to pour the mixture all the way to the top of your tin. Just pour to about ¾ full and they will rise when cooking.
- You can easily double or triple this recipe if you are feeding a crowd, or just want to make extra to keep in the freezer for easy weekday breakfasts.
- If you are using spinach, I would recommend cooking it and squeezing out the excess water first. If you add raw spinach to these, the muffin itself might get quite liquidy.
- Want to make these lower in calories? Apart from swapping the fillings to less cheese and more veggie base, you can use 4 egg whites and 2 whole eggs, rather than 4 whole eggs that we have used in this recipe.
Nutritional Information
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Made this recipe? Let me know!