Breakfast Egg Muffins

Yield: 12

Breakfast Egg Muffins


  • 4 Eggs – free range
  • Dash of milk – full fat
  • I tomato diced
  • ½ red pepper diced
  • small onion diced
  • 5 medium mushroom diced
  • Handful shredded spinach
  • Clove of garlic diced
  • Salt and pepper
  • Olive oil
  • Muffin tin (Non Stick)


  1. Heat olive oil in a shallow pan.
  2. Add the pepper, onion, mushrooms and garlic and cook on a medium heat for 5 mins.
  3. Add in the tomatoes cook for a further minute and remove from the heat.
  4. Beat the eggs with the milk and seasoning in a measuring jug and add in the cooked vegetables.
  5. Grease the muffin tin with some olive oil and pour the egg mixture into each mould filling up to 3/4 full. These will puff up so you want to prevent overflow.
  6. Cook for 10-15 minutes until the egg mix has set.
  7. Let your muffins cool for about 10 minutes before attempting to remove them.
  8. Run a plastic knife or spatula around the inside walls of the muffin holes to help loosen them if needed.
  9. Pack them into airtight containers and keep them in the refrigerator for up to 5 days. Let the egg muffins cool completely, then wrap individually in plastic wrap and pop them in a freezer-safe zip-lock bag. They will last for up to 2 months. Reheat in the microwave in 20 second increments until warmed through. Breakfast ready in no time!