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Breakfast Egg Muffins

  • difficulty

    easy

  • serves

    3

  • cooks in

    30 to 45 mins

  • calories

    109 per serving

Ingredients

  • 6 eggs
  • 1 onion, chopped
  • 4 slices bacon, cooked and crumbled (omit to make vegetarian)
  • 1/2 red pepper
  • 2 handfuls of baby spinach leaves, chopped
  • 1/4 teaspoon sea salt
  • Black pepper to taste
  • Olive oil
  • Muffin cases or muffin tin

Cooking Directions

  1. Preheat oven to 180 degrees and add a tiny little bit of olive oil to your muffin tin (if using one).
  2. In a large bowl, whisk eggs along with salt and pepper. Add the remaining ingredients and stir.

  3. Distribute mixture evenly among 6 cups and bake for 20-25 minutes or until eggs are set in middle.

  4. These can be stored for 3 days in the fridge