Egg Muffins

If morning times are scarce then make a whip up a batch of these egg muffins the day before a busy week and store in the fridge for up to a week. Makes a particularly useful, healthy protein snack for active people on the go. Create your own egg muffin mix using veg, meat and/or cheese, spices etc. Who says fast food can’t be healthy?

I originally followed a recipe that used 6 eggs – one for each muffin cup but one day I didn’t have enough eggs so tried using just the 4 I had. They came out fine and were only a little smaller.

Egg Muffins
Prep time
Cook time
Total time
Double the recipe and save leftovers in the refrigerator for the week.
Recipe type: Breakfast
Serves: 8
  • 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.

From Kiri Rowan on
See also Paleo Omelet Muffins

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