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Breakfast Egg Muffins

Breakfast Egg Muffins

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Eggs are a great start to your day. These Breakfast Egg Muffins include nutritious ingredients that also wake up your tastebuds first thing in the morning.

They are portable, which makes them great when you need to get out the house early, but still have breakfast. They keep for a few days in the fridge and taste even better the next day and can be easily reheated.

Breakfast Egg Muffins

Recipe Tips

Use Omega-3 enriched eggs to increase the nutritional value of this recipe because every extra nutritional value helps.

Test the egg is fresh by putting it in a bowl of water. If it lays on its side on the bottom, it is fresh and if it stands upright on the bottom, it is ok, but needs to be eaten as soon as possible. However, if it floats to the top then do not eat it.

How do you stop egg muffins sticking?

Spraying oil on the muffin tin before pouring the egg mixture in may help to stop the muffins sticking.


Also, you could use muffin cases. These help you easily pop them out when they come out of the oven..

Egg Muffins in Muffin Tin

How long are egg muffins good in the fridge?

Cool the Breakfast Egg Muffins and store in an airtight container for up to 3 days in the fridge. To reheat, put the muffins in a microwave for a minute, or on a baking sheet in the oven (about Gas Mark 5/200C) for about 15 minutes, or until thoroughly heated.

Can you store them in the freezer?

Yes. Let them cool and then put them in individual freezer bags and then in a larger bag (so they don’t stick together). Defrost overnight in the fridge. They can be eaten cold, once defrosted or reheated, as above. The flavours taste even better the next day.

Plate of Egg Muffins Above

Breakfast Egg Muffins

Nutritious Way to Start the Day
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Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4
Calories: 254kcal

Ingredients

  • 12 Eggs
  • 2 tsp Dried Mixed Herbs
  • Salt
  • Black Pepper
  • 12 Cherry Tomatoes
  • 30 g Extra Mature Cheddar Cheese
  • 2 Handfuls Spinach

Instructions

  • Pre-Heat the Oven to Gas Mark 6, 200C, 400F.
  • Wipe some Olive Oil around the empty moulds in the Muffin Tray.
  • Beat 12 Eggs in a large measuring jug.
  • Add 2 tsp Dried Mixed Herbs and a small amount of Salt and Black Pepper to the Eggs and mix well.
  • Quarter 12 Cherry Tomatoes.
  • Finely grate 30g Extra Mature Cheddar Cheese.
  • Lay a couple of Spinach Leaves and a quartered Cherry Tomato in each Muffin Tray mould.
  • Pour the Egg mixture into each Muffin Tray mould, about 3/4 of the way up.
  • Place the Muffin Tray on the middle shelf of the oven and bake for 10 minutes. Turn the Muffin Tray and bake for another 10 minutes.
Nutrition Facts
Breakfast Egg Muffins
Amount Per Serving
Calories 254 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 6g38%
Cholesterol 555mg185%
Sodium 355mg15%
Potassium 331mg9%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 21g42%
* Percent Daily Values are based on a 2000 calorie diet.



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