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Easy Egg Breakfast Muffins

LDN was in a hurry this morning so we grabbed a couple of these beauties that we whipped up yesterday. They're not only tasty but so easy to make and can be stored for a couple of days in the fridge for an easy grab and go breakfast.

Ingredients for 4 large or 8 small muffins:

6 eggs

1 tablespoon butter

1 teaspoon paprika

1 medium onion

1 clove garlic

8-10 cherry tomatoes (plus a couple of sundried tomatoes)

3 medium mushrooms

1/2 pack of bay spinach

Salt/pepper to taste


Pre-heat oven to 180C

Sauté onion, garlic, tomatoes, mushrooms and paprika in the butter on a medium heat. When almost done, wilt the spinach in with the rest of the veggies and season, then set aside to cool.

Whisk the eggs in a large bowl and add the cooled vegetable mixture to the eggs and mix thoroughly.

Divide the egg/vegetable mixture to your muffin tin sections (to just below the top) if you don't have non-stick, then lightly oil the tin sections first. Pop in the oven for 20-25 minutes depending on size.

Eat straight away or cool and store in the fridge in an air-tight container for up to 2 days. Can be eaten hot or cold.



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