Since I first stumbled upon a version of these on pinterest, egg muffins have become a part of my daily diet.
What I love about them is that when I’m in a rush for breakfast or just craving something post-gym these are so quick to grab and very satisfying.
They can be easily customised to suit your personal preference but mine don’t really change week in, week out.
What can I say I’m a creature of habit.
12 tablespoons of water
1 small onion chopped
155g lean diced bacon
A pinch of pepper
- Preheat the oven to 180°c. Fry the onion and diced bacon on a low heat. Once the bacon is cooked all the way through take it of the heat. I will normally transfer it into a plastic tub with some kitchen roll underneath to help absorb any additional oil/grease, but that’s just my own personal preference.
- In 12 muffin tins divide up the vegetables and bacon (I’ve tried a few different methods with this and have found that silicon muffin cups make the neatest muffins afterwards)
- Crack the eggs into a container and whisk together. Once all mixed add the water, this just adds some more bulk and helps the muffins set. Add a pinch of pepper and mix together.
- Pour the egg mixture over the filling, it should come near the top of the tins.
- Place in the oven for around 15 minutes or until the muffins appear firm and have risen.
- I normally find that if you take them out of the oven and tins straight onto a wire rack you get weird dints in the bottom of them. I leave them in the tins for about 10 minutes to cool, they should shrink in size slightly making them easier to remove and looking nice and neat. You can eat whilst they’re still warm. I store them away for snacks during the week and just give them a quick 30 seconds to 1 minute in the microwave to reheat then enjoy!
Per serving = 2 muffins
6g fat (2g are saturated fats)