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Easy breakfast egg muffins


1 red bell peppers, finely diced

120g finely chopped broccoli

1 medium carrot, peeled and shredded

1/2 medium yellow onion

8 large eggs

salt and pepper

about 90g grated cheese

6 strips bacon finely diced (optional)


Preheat oven to 190 C.

Line a regular muffin tin with silicon muffin moulds or you could use paper muffin cases.

In a large bowl add peppers, shredded carrots, onion (or mix and match with your favourite vegetables) and toss to combine.

Add bacon if you wish.

Fill each muffin case with the vegetable mixture so that each is filled to about 3/4 full.

In a medium mixing bowl, crack the eggs and lightly beat with a whisk (don’t overbeat them if you want to have fluffy healthy egg muffins).

Add the salt and pepper, to taste, and whisk to combine.

Pour about 3 tablespoons of egg into each muffin cup, equally distributing among the cups. Be careful not to overfill each muffin cup.

Top each cup with about 1 Tbsp shredded cheese each.

Bake for about 20 minutes, or until muffins are set, cooked through, and are lightly golden. They will puff in the oven but sink upon cooling.

Allow muffins to cool in pan on top of a wire cooling rack for about 5 minutes before removing.

Muffins will keep airtight for up to 1 week in the fridge; reheat gently in the microwave or serve cold.


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