How To Make Egg Muffins Breakfast Recipe

Egg muffins are not only perfect for breakfast but just about any time of the day. What’s great is that they are in single serving portions – so you can take them to picnics or parties. They are very simple to prepare, just like your regular omelet. You can also use leftover meats or other ingredients that you have in your fridge for the egg muffins. The key is to pre-cook the ingredients and chop or slice them into small pieces so that all ingredients bake evenly.


• 10 eggs
• butter
• ¼ tsp salt
• ¼ tsp pepper
• 8 slices of fried bacon, crumbled
• 1 cup of fried pancetta, chopped
• 1 onion, fried and chopped
• ½ cup of fried mushrooms slices
• 1 cup steamed broccoli. sliced
• 1 carrot, shredded
• 1 bell pepper, chopped
• shredded cheese


This recipe takes about 40 to 45 minutes to make. Serves 12 egg muffins.

Crack open eggs into a large mixing bowl.
Sprinkle salt and pepper.
Beat well for about 1 minute.
Grease muffin tins with butter.
Put an equal portion of the ingredients bacon, pancetta, onion, mushroom slices, broccoli, shredded carrots, and chopped bell pepper into each muffin tin.
Pour egg into each muffin tin leaving enough space on top, for the shredded cheese.
Top with shredded cheese.
Bake in the oven at 190°C for about 20 to 25 minutes.
Let the egg muffins cool for 5 to 10 minutes before serving.

Ideas And Tips:

• You can also use celery, chives, corn kernels, sweet peas, spinach, chicken, tuna, ham or sausage in your egg muffin.

• To make a creamier muffin, you can also add milk to the egg mixture.

How To Make Egg Muffins Breakfast Recipe
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