Breakfast egg muffins

Make your breakfast in advance and just heat for 1 minute in the morning with these awesome breakfast muffins!


  • 5 eggs, separated
  • 30g cheddar cheese Grated
  • 45g baconchopped and fried crispy
  • 1 tbsp olive oil
  • 1/2 medium pepper finely chopped
  • 1/2 small courgette grated
  • 1 onion chopped (optional)
  • a pinch of dried or fresh chilli flakes (optional)
  • pinch of salt
  • Black pepper to taste
  • 1/2 tsp baking powder


  1. Preheat oven to 170°C
  2. Using the olive oil & a brush grease silicon cup cake cases (or tin)
  3. Mix the remainder of the oil with the egg yolks (reserve whites separately), add the courgette, onion, bacon and pepper.
  4. Sprinkle the baking powder, salt, black pepper, chilli and grated cheese over the mix and mix well in
  5. Whisk the egg whites until they are starting to be fluffy and form peaks.
  6. Pour the egg white mix over the main mixture and gently fold in
  7. Spoon mixture into cup cake tin/ cases and cook in oven.
  8. Bake for 20-30 minutes until muffins are risen and golden incolour. Leave to cool before carefully removing (this is when using a silicon mould is most beneficial)
  9. Serve hot or cold on their own or with a salad. Enjoy!