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Breakfast Egg Muffins

Breakfast Egg Muffins A perfect recipe for meal prep! Easy to whip up! Serve with either fruit, berries or a piece of bread for a balanced meal! 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: Vegetarian
Servings: 6
Author: Nutritionist meets Chef


  • 12 eggs
  • 1 large red pepper
  • 2-3 handfuls of spinach, rougly chopped
  • 1-2 handful of basil, torn.
  • 1/2 red onion, diced
  • 100 g goat cheese, chopped into smaller pieces.
  • 1 tsp salt
  • 0.25 tsp pepper


  • Preheat the oven to 180°C fan / 200°C / 400°F 
  • Crack the eggs into a large bowl together with salt and pepper and whisk until combined. 
  • Add the rest of the ingredients mix until all ingredients are combined. 
  • Grease a non stick muffin form (12 muffins) with oil (or spray with spray oil if you have that) 
  • Pour the egg mixture into the muffins slots and place in the oven for 20-25 minutes. 
  • Remove from oven and leave to slightly cool. Remove the egg muffins with a plastic of wooden spoon (if using a teflon form!)
  • Great served hot and cold


  1. Swap the goat cheese for feta cheese or cheddar cheese
  2. Stays fresh in the refrigerator for up to 4 days.