The most delicious breakfast egg muffins you can make in a snap… all in a muffin tray! 36



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These egg muffins are great to make if you’re rushed for time – they’re the perfect grab and go breakfast! Plus they taste awesome and aren’t filled with nasty stuff, in fact they’re gluten free and high in protein.

This recipe makes 12 and can be made in silicone muffin cups or a muffin pan.


  • 12 eggs
  • 1 tsp of mixed seasoning
  • 1-2 cups grated low fat cheese
  • 1 cup shallots, diced
  • 1 cup combined broccoli, capsicum, sauteed zucchini, sauteed mushrooms
  • 1 cup bacon or ham


  1. Preheat oven to 180 degrees.
  2. Spray your pans or cups with oil spray
  3. Layer bacon or ham (diced or in strips), then the veges, cheese and shallots two-thirds of the way full.
  4. Break eggs into large bowl and add seasoning, beating well. Pour egg into each muffin cup until it is 3/4 full and mix ingredients with a fork
  5. Bake for 25-35 minutes until muffins have risen and are slightly browned.

These muffins can be kept for a week in the fridge and require just 45 seconds to reheat.

Starts at 60 Writers

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  1. Please can you tell me how I can print this recipe?

    9 REPLY
    • If you are using a computer try this – go the section you wish to copy use your mouse to highlight that section, RH mouse click and from the menu that pops up select “Copy”. Then go to your word document or notepad page, click on the page so you can see the cursor, then RH mouse click again and select “Paste” and your recipe should appear on the page.

      For tablet or phone, hold your finger on the first piece of the page you wish to copy, from the pop up menu select “copy” drag the highlight over the message using the handles, press copy, go to your notes page or where ever you wish to save the recipe on your tablet/phone, hold your finger down on the new page and from the pop up menu select paste and your recipe should print on to your electronic page.

      Do hope this is helpful. Cheers Christina

    • Lillian I just printed. Highlight the recipe. Do this by going to top of recipe and hold down left hand of mouse. Drag down to bottom of recipe. The area should be highlighted blue. Then right click on mouse and click on print.

    • I take a screen shot ( hold the on/off button at same time as holding the front button) press for a second and photo is in your photo page.

    • Right click on the link under the photo and go to the link. Right click on the heading and select Print. Bingo

  2. These are only gluten free if you buy the right bacon. Not all bacon has been cured in a gluten free way.

  3. Rushed in time. Takes over 30 minutes. Hate to think what you would make if you had all the time in the world!!!!!

  4. Had these as part of breakfast one morning on my last fishing trip. Hard life living on the mothership Eclipse FNQ Charters and have great breakfasts as you watch the sun come up over the water of the Gulf. I’m booked to do it again next year. 😉 😉

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