Breakfast Egg Muffins
User Reviews
5.0
153 reviews
Excellent
Breakfast Egg Muffins
Report
These Feta, Bacon and Tomato Breakfast Egg Muffins are the ideal time saving breakfast. You can make them ahead of time, and with endless flavour combinations, there is something for everyone.
Share:
Ingredients
- 4 eggs large
- 2 rashers Bacon grilled/broiled
- 30 g Light feta crumbled
- 2 Spring onion (Scallion) chopped
- 6 cherry tomatoes chopped
- 1 pinch sea salt and ground black pepper
Add to Shopping List
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.
Notes
- 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.
Nutrition Information
Show Details
Serving
1muffin
Calories
106kcal
(5%)
Carbohydrates
20g
(7%)
Protein
11g
(22%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Cholesterol
136mg
(45%)
Sodium
281mg
(12%)
Potassium
680mg
(19%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
450IU
(9%)
Vitamin C
3.3mg
(4%)
Calcium
50mg
(5%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 6muffins
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 106kcal | 5% |
| Carbohydrates | 20g | 7% |
| Protein | 11g | 22% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 136mg | 45% |
| Sodium | 281mg | 12% |
| Potassium | 680mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 450IU | 9% |
| Vitamin C | 3.3mg | 4% |
| Calcium | 50mg | 5% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
153 reviews
Excellent
Other Recipes
You'll Also Love
