This easy recipe for breakfast egg muffins ready is perfect if you want to make your family an easy nutritious breakfast that they can literally just grab and go on a morning. They’re perfect for anyone wanting a Slimming World friendly breakfast but just as lovely for the rest of the family!

My family are notoriously hard to pin down for breakfast so if something’s not ready in under a minute or they have to actually sit down to eat then it’s no good for them.  Honestly, they cut it too fine with getting out of bed and getting ready to waste time on eating on a morning no matter how many times I tell them that breakfast is the most important meal of the day.

These breakfast egg muffins are perfect though because they can eat them cold or heat them up in less than 30 seconds so they can take them with them wherever they’re rushing off to.  They’re packed with protein, taste delicious and you can even use leftovers to make them – what more could you want?

As long as you stick to something like the base quantities given in the recipe below (ie.) 50g protein, 50g cheese and 50g of veggies then you’re good to go.  You can double up on the veggies if you want to give the meat a miss.

You can use just about anything as a filling but here are some ideas of the things I’ve used with success before:

Protein – chicken, gammon, bacon, chorizo, tuna, pulled pork, chopped up sausages

Cheese – cheddar, mozzarella, feta and even a teaspoon or two of cottage cheese in the bottom of my muffins.

Veggies – Red onion, mushroom, broccoli, cooked butternut squash, spinach, peas, tomatoes

I’d recommend making sure that any ‘watery’ ingredients are relatively dry before you put them in the egg mix to keep them from making the muffin a bit soggy.  I once used broccoli that was quite wet and the muffins tasted nowhere near as nice as normal so keep an eye on that and things like your spinach and mushrooms.

Yield: 6 Muffins

Breakfast Egg Muffins....

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This easy recipe for breakfast egg muffins ready is perfect if you want to make your family an easy nutritious breakfast that they can literally just grab and go on a morning.

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Ingredients

• Cooking spray - I use Frylight usually
• 6 large eggs
• 50ml milk
• 50g grated cheese
• 50g shredded chicken or gammon
• 50g finely chopped green peppers
• salt and pepper to taste

Instructions

1. Preheat the oven to 190 degrees.
2. Grease your muffin tin with cooking spray or if you'd prefer line with cupcake cases. I love to use silicone moulds for this as they're so much easier to get out once they're ready to serve.
3. Crack the eggs into a bowl, add the milk and give them a good whisk until smooth.
4. Add the rest of your ingredients to the egg mix and gently stir them so they're evenly mixed throughout the egg mix.
5. Pour the mix into your muffin moulds and then pop the tray in the oven.
6. Bake for 15-20 minutes until you can see that the eggs are cooked through. The length of time this takes to cook can vary depending on the ingredients you've used so just keep an eye on them after 15 minutes.
7. You can serve them immediately but I usually make these either the night before and pop them in the fridge or in a batch to keep in the freezer. They only take around 30 seconds from chilled to heat up so if they're in the freezer, I'll get them out the night before ready to go.

Notes

These will keep in the fridge for 2/3 days - we've never had any last past that long though. 😉

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Why not do your future self a favour and pin my breakfast egg muffin recipe for later?

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