Breakfast's Egg Muffins 3 Ways | Fun Breakfast For Your Fitness Goals

Are you bored by omelette, boiled eggs, ham & eggs, etc.? Egg muffins are cutie little muffins filled with you favourite veg and they make a great breakfast!

I am not that type of person who needs to eat every day something new. I can stick to the classic that I change over time. But these muffins are a really cute and tasty option for your breakfast.

Here you will find three types of muffins - tomato, spinach, mozzarella, or bacon & cheese, and with garlic and mushrooms. But I can already image another X different ingredients I would include into this recipe! The only thing you may need is the extra baking form for muffins. Also, I do not provide all measurement because I feel like it is not that important whether you need 5 or 6 cherry tomatoes, etc. Hopefully, it makes sense. :)

Ingredients for 10 Muffins

  • 10 large eggs

  • 1-2 stems of spring onion tablespoons finely chopped

  • salt and pepper

Tomato, Spinach & Mozzarella

  • fresh spinach, roughly chopped

  • cherry tomatoes halved

  • shredded light mozzarella cheese

Bacon & Cheddar

  • cooked bacon, chopped

  • shredded cheddar cheese

  • smoked paprika

Garlic, Mushroom & Pepper

  • sliced mushrooms

  • red bell pepper diced

  • fresh chopped parsley

  • garlic powder or minced garlic



Preheat oven to 180°C. Lightly spray a 12-cup capacity muffin tin with oil spray.


In a large bowl, whisk (properly) together eggs and onion. Season with salt and pepper, to taste.


Add egg mixture halfway up into each tin of a greased muffin tin.


Divide the three topping combinations into 4 muffin cups each.


Bake for 15-20 minutes, until set. Let cool slightly, then serve with toast, whole meal bread, or some side fresh veg salad.


Approx. Macros per One Muffin 82 kcal

1g carbs

6g protein

5g fat

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