Breakfast Egg Muffin

Breakfast Egg Muffin


  • 6 eggs
  • 1 small, finely chopped onion
  • little garlic chopped small
  • salt and pepper, to taste
  • 1/4 tsp baking soda (optional)

Topping options
Tomato spinach mozzarella

  • 1/4 cup fresh spinach, roughly chopped
  • 10  cherry tomatoes, halved
  • 1/4 cup shredded mozzarella cheese

Broccoli and mushrooms

  • 1/2 cup broccoli cut small ( soaked in hot water and salt for 10 mins)
  • 1/2 cup chopped mushrooms

Garlic mushroom pepper

  • 1/2 cup sliced mushrooms
  • 1/2 cup bell pepper, (capsicum), diced
  • 1 tablespoon fresh chopped basil
  • 1/2 teaspoon minced garlic


  1. Preheat oven to 180°C. Lightly grease a muffin tray with oil.
  2. In a large bowl, whisk together eggs, garlic and onion. Season with salt and pepper, to taste.
  3. Add egg mixture halfway up into each tin of a greased muffin tin.
  4. Top with toppings of choice .
  5. Bake for 20 minutes.
  6. Serve or store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve.


  1. First, you’re going to beat your eggs together with salt and pepper and some finely chopped onion. Pour the egg mixture into your pan and fill with whatever you like!
  2. Broccoli - when using broccoli soak it in hot water and salt for at least 10 minutes and take out. This softens the broccoli and cleans it of any worms.
  3. Alternatively you could cook the garlic, onions and toppings in a pan before adding it to the egg mixture.
  4. For kids you can also add in a little cooked rice or cooked millets.
  5. For a higher protein option use half the number of yolks to egg whites. So 3 egg yolks and 6 whites. Adjust topping quantity as per egg quantity.


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