Egg Muffins
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
Double the recipe and save leftovers in the refrigerator for the week.
  • 4-6 eggs
  • ½ onion
  • ½ bell pepper
  • salt and pepper, to taste
  • 1 tbsp water (optional if using less than 6 eggs)
  1. Preheat oven to 180°C.
  2. Dice all vegetables. You can add more or less of any of them, but keep the overall portion of vegetables the same for best results.
  3. In a large mixing bowl, whisk together eggs, vegetables, salt, and pepper.
  4. Pour mixture into a greased muffin pan, the mixture should evenly fill 6 muffin cups.
  5. Bake for 20 minutes, or until a toothpick inserted in the middle comes out clean.
  6. Serve and enjoy!
Adding 1-2 tbsp of water helps the egg mixture cook. The muffins will almost double in height while cooking but they hold their shape and collapse back to down into the muffin cup on cooling.
For a fast, hot snack zap one or two of these in the microwave for approx 20 seconds.
Recipe by Annette's Recipes at