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Egg Muffins

Not a quick breakfast to make, but worth it when you do. So why not do this at the weekend or on a day off? Preparation is about 15 minutes and cooking time 25 minutes.


Makes approximately 10


  • 1 tbsp oil, butter or ghee

  • 1/2 red pepper, finely chopped

  • 6 baby mushrooms, chopped

  • 1 garlic clove, crushed or chopped

  • ½ red onion, chopped

  • 2 slices of bacon or meat of your choice, chopped

  • 100g green beans, sliced

  • 150g green peas, defrosted

  • 3 large eggs

  • 4 tbsp water

  • Salt and pepper

  • Herbs of your choice, chopped

  • Chorizo, 4 thin slices, chopped

  • small handful of spinach, chopped


Heat the oven to 200°C/180°C fan/gas 4. Brush half the oil/fat in an 12-hole muffin tin, this recipe makes 10. Heat the remaining oil/fat in a frying pan and add the onion, pepper, mushrooms, garlic, green beans, peas and bacon (or meat of your choice). Fry for 5 mins. Set aside to cool.

Whisk the eggs with the water and chopped herbs, Pour the egg mixture into the muffin holes (don’t fill them too full as you have other stuff to add) and then add the cooked veg mix, chorizo and chopped spinach, make sure the spinach is covered by the egg. Bake for 15-20 mins or until golden brown and cooked through.

Check that the egg is cooked before serving with some spinach or lettuce.

Makes a great breakfast, brunch or lunch!

Don’t forget to play with this recipe, this could be made vegetarian by removing the meat and adding some cheese, fish/seafood or more veg. I never make this with the same ingredients, it’s all dependant on what’s in the fridge.

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