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 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Servings: 6
Author: Chef
- 12 eggs
- 1 large red pepper
- 1 large red pepper
- 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.
Crack the eggs into a large bowl together with salt and pepper and whisk until 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 minute
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
- Swap the goat cheese for feta cheese or cheddar cheese
- Stays fresh in the refrigerator for up to 4 days.