Breakfast Egg muffins

These are a great as either part of a healthy breakfast or as a healthy snack

(makes 6 muffins)


  • 3 eggs
  • milk (+/- 1 and a half cups
  • vegetables of choice, chopped (peppers, mushrooms, tomato…)
  • protein of choice, chopped (tuna, ham, salami, chicken)
  • dairy protein – optional (grated cheese, feta)
  • seasoning of choice



  • Grease a muffin pan with a non-stick spray (silicone muffin pans work well).
  • Beat the eggs and milk together and season
  • Fill the muffin cups with vegetable and protein fillings
  • Pour over egg & milk mixture (3/4 full) and bake for about 40 minutes.
  • They rise beautifully but will sink once removed from the oven.
  • Ready to eat warm or refrigerate and eat cold (or reheated)