Breakfast Egg Muffins
User Reviews
5
Breakfast Egg Muffins
Description
These Breakfast Egg Muffins combine whisked eggs with savory grilled bacon pieces, crumbled feta cheese, spring onions, and chopped cherry tomatoes. The mixture is poured into a well-greased muffin tin up to three-quarters full, allowing room for the eggs to rise and create a light, airy texture when baked at 200°C (400°F) for around 20 minutes. The muffins puff up during cooking, so filling the tin carefully prevents overflow. Cooling slightly and running a knife around the edges ensures easy removal without sticking.
They are a practical option for quick breakfasts or meal prep, as they reheat well and can be stored frozen in portions for later convenience. The combination of ingredients offers a balance of protein, fats, and vegetables in every muffin.
Adjust fillings as desired, and if adding spinach, cook and drain to avoid excess moisture that can alter muffin texture. To lower calories, substitute some whole eggs with egg whites. Using non-stick or silicone muffin containers can prevent sticking without heavy greasing.
Ingredients
- 4 egg large
- 2 rashers Bacon grilled/broiled
- 30 g feta cheese crumbled, light
- 2 spring onion chopped, aka scallion
- 6 cherry tomato chopped
- 1 pinch sea salt
- 1 pinch black pepper
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
- Grease the muffin tin thoroughly or use silicone cupcake molds to prevent sticking and make removal easier.
- Allow muffins to cool about 10 minutes before removing; run a knife around edges to loosen if needed.
- Fill muffin cups only ¾ full to accommodate rising during baking and avoid spills.
- Cook and squeeze excess water out of spinach before adding to avoid soggy muffins.
- For fewer calories, consider using 4 egg whites and 2 whole eggs instead of 4 whole eggs.
- Scale the recipe up or down easily to make extra muffins for freezing or serving larger groups.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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