egg muffin

Make these mini egg muffins for an easy breakfast or lunch with the kids. Add chopped ham, bacon or smoked salmon, if you fancy

Easy egg muffins

tbsp oil

broccoli

red pepper

spring onions

eggs

tbsp milk

smoked paprika

cheddar or gruyère, grated

chives

<p>Heat the oven to 200C/180C fan/gas 4. Brush half the oil in an 8-hole muffin tin. Heat&nbsp;the remaining oil in a frying pan and add the broccoli, pepper and spring onions. Fry for 5 mins. Set aside to cool.&nbsp;</p>

<p><a href="https://www.bbcgoodfood.com/content/top-five-whisks">Whisk</a> the eggs with the milk, smoked paprika and half the cheese in a bowl. Add the cooked veg.&nbsp;Pour the egg mixture into the muffin holes and top each with the remaining cheese and a few&nbsp;chives, if you like. Bake&nbsp;for 15-17 mins or until golden brown and cooked through.&nbsp;</p>

This egg muffins recipe is a delicious, healthy, low-carb, make-ahead breakfast that&#039;s freezer-friendly. Egg cups are easy to make with only 8 ingredients (including eggs, veggies, cheese, and spices) and are customizable!

Breakfast Egg Muffins Recipe (Egg Cups)

bacon (diced)

onion (finely chopped)

tsp minced garlic

finely diced vegetables (Spinach, bell pepper, broccoli, zucchini, tomatoes, etc.)

eggs (beaten)

Dijon mustard

sea salt

¼ tsp pepper

paprika

cheddar cheese

Preheat oven to 350 degrees F. Grease a standard 12-cup muffin tin, set aside.

In a large skillet, over medium heat, cook diced bacon until it just starts becomes soft.

Add minced garlic and onion and cook until bacon begins to brown.

Add vegetables, cover and cook for 5-10 minutes or until the veggies are soft and bacon is browned, stirring occasionally.

Remove from heat and let cool.

In a medium bowl, whisk together eggs.

Add mustard, sea salt, pepper and paprika and whisk to combine.

Add cooled bacon/veggie mixture to the beaten eggs and stir to combine.

Add cheese. Stir to combine.

Fill each well of the prepared muffin tin ¾ full with egg mixture. Do not overfill! These egg muffins rise and will overflow if the wells are filled too much!

Bake in preheated oven for 25-30 minutes, or until tops are set and slightly browned.

Cool for 5 minutes and serve warm.

https://embed.mediavine.com/videos/f8jzupe2ugaomssh6exi

This egg muffins recipe is a delicious, healthy, low-carb, make-ahead breakfast that's freezer-friendly. Egg cups are easy to make with only 8 ingredients (including eggs, veggies, cheese, and spices) and are customizable!

Savoury Egg Muffins are healthy, filling and make a great grab on the go breakfast option. Healthy doesn’t have to be mean boring. 

Savoury Egg Muffins 

Eggs

Milk (or 65 milliliters)

Salt and Pepper

Chilli Flakes

1.5 tsp Garlic granules (Optional)

tsp Red Chilli Powder

tsp Ground Turmeric

tbsp Fresh Coriander (Chopped)

Green Chilli (Finely chopped)

Feta (Crumbled)

Mature Cheddar (Grated)

Preheat oven to 180 °C/Gas Mark 4.

Spray a muffin tin very well with cooking spray.

Divide the vegetables, feta and cheddar into the 12 muffin tray compartments.

In a large bowl combine eggs, milk, seasoning and spices. Whisk together. Pour eggs evenly over each well.

Bake 22-25 minutes or until set. Remove from cups and serve warm or let cool completely and refrigerate/freeze.

I love making these easy to grab and go muffins for a quick protein option!

Turkey Sausage & Pepper Egg Muffins

avocado oil

green bell pepper (diced)

oz turkey sausage

tsp kosher salt

garlic powder

½ tsp black pepper

Preheat oven to 350. Heat oil over medium heat, then sauté diced bell pepper until tender. Remove peppers from pan and brown turkey sausage in same pan.

Whisk together eggs, bell pepper, salt, garlic powder and pepper while sausage is cooking.

Spoon turkey sausage into a 12-muffin pan. I put about 2 Tbsp sausage in each muffin cup. Then pour egg mixture into the muffin tin with the sausage.

These delicious egg muffins cleverly combine the winning flavor of broccoli and melted cheese into little muffins.

Broccoli Cheese Breakfast Egg Muffins

Large eggs

Sea salt (or

Black pepper (or

oregano

Garlic powder

Broccoli (steamed and chopped)

Cheddar cheese (shredded)

Preheat oven to 400 F.

Get a 12 count muffin tin, and line with silicone liners, or use a silicone muffin pan. Or coat a regular muffin pan with non-stick cooking spray. Set aside.

In a large mixing bowl, crack in eggs and whisk together with salt and black pepper.

Add in all other ingredients

Divide evenly into muffin tins filling each about 2/3 full. Top with cheese.

Bake in preheated oven for 12-15 minutes, or until set.

This looks like a delicious and easy to grab breakfast!

These muffins look so cheesy &amp; delicious!! I love broccoli &amp; cheese together!!

Perfect grab and go breakfast!! Huge fans of these!

Mornings are so hectic in my house, so i love recipes like this one that I can make ahead and we can just grab and go on our way out!

Super easy and delicious!  I love how easy these are to eat on the go when I'm (always) running late!

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Top 5 egg muffin recipes from across the web

The most viewed egg muffin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy egg muffins

Breakfast Egg Muffins Recipe (Egg C...

Savoury Egg Muffins

Turkey Sausage & Pepper Egg Muffins

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The most viewed egg muffin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine