Breakfast Egg Muffins

Breakfast egg muffins

These are great to have on the go. You can make a big batch and store in the fridge in an air-tight container for up to three days. Try adding ham or smoked salmon if you like too.


Makes 8 mini muffins.

  • 1 tbsp melted butter or coconut oil
  • 1 onion, finely chopped
  • 150g broccoli , finely chopped
  • 1 red pepper , finely chopped
  • 2 spring onions , sliced
  • 6 large eggs
  • 1 tbsp milk or nut milk
  • large pinch of smoked paprika
  • 50g cheddar or gruyère, grated (optional)
  • small handful of chives , chopped (or any other fresh herbs)

Heat the oven to 200C/180C fan/gas 4. Brush half the butter or oil in an 8-hole muffin tin. Heat the remaining butter/oil in a pan and add the onion. Cook for 5 minutes until softened, then add the broccoli, pepper and spring onions. Fry for another 5 minutes. Set aside to cool. 

Whisk the eggs with the milk, smoked paprika and half the cheese in a bowl. Add the cooked veg and lots of black pepper. Pour the egg mixture into the muffin holes and top each with the remaining cheese and chives. Bake for 15-17 mins or until golden brown and cooked through. 

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