Breakfast Egg Muffin

by Sophie Middleton

July 6, 2016

This is one of my favourite recipes to make. You can choose to fill your Breakfast Egg Muffins with whatever you have in the fridge at the time such as vegetables and cheeses, or you could plan a range of your most-loved combinations like I did here. I chose to serve mine with some broccoli stems and beetroot hummus. They’re so easy to take with you as a packed snack to keep you going during the day!

Click here to download your printable recipe here.

Quick Look
Servings - 3
250 - Calories
Time : 18 Minutes

You will need:

  • 6 thin rashers of bacon (2 for each muffin)
  • 3 medium eggs (1 for each muffin)
  • 6 fillings, 2 for each muffins such as red onion, cheese, smoked salmon, mushrooms
  • Muffin tray or cupcake holdersMethod:
  1. Line a muffin tin with two thin strips of streaky bacon. A secret tip: stick the start of the bacon strip to the inside of the casing and press down in a circle around the tin case. Start with the first at the bottom, and the second above it.
  2. Fill the first layer with an ingredient of your choice and pat down with your finger
  3. Fill the second layer with another ingredient – remember, the more creative you are with your fillings, the more flavour your muffin will have!
  4. Crack the egg in. If you think there’s not enough room, displace some of the egg white into a dish.
  5. Bake in the oven for 18 minutes at 180°C.

Sophie Middleton


Sophie Middleton

Sophie Middleton is the Founding Editor-In-Chief of Digital Hotel and Restaurant Magazine The Fabulous Foodie. Sophie develops and creates recipe-based content for the RYE Kitchen where you can find lots of fun, easy, healthy RYEcipes to choose from. She loves authentic cooking based on good quality ingredients, flavour and taste.
View Profile

Related Posts

Beetroot Hummus

by Sophie Middleton
Sophie Middleton
138 Cal
30 Minutes

Fresh Pesto Recipe

by Sophie Middleton
Sophie Middleton
40 Cal
30 minutes