Egg Muffins

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Whether you’re on a low carb or Keto diet, or you need something quick to grab while running out of the door, Breakfast Egg Muffins are a delicious healthy saviour and PERFECT for Meal Prep!

Taste great hot or at room temperature. Store leftovers in the refrigerator & use within 4 days


  • 1 cup mushrooms, wiped and thinly sliced
  • 6 large eggs
  • ½ cup milk
  • ½ red onion, finely chopped
  • 1 cup baby spinach, roughly chopped
  • ½ cup cherry tomatoes, quartered
  • ½ cup cheddar cheese
  • ¼ cup parsley, chopped
  • 1 tablespoon oil
  • Salt & freshly ground black pepper
View Method Egg Muffins


  1. Preheat oven to 180°C fan bake. Using olive oil or butter, grease muffin tray
  2. In a skillet over medium-high heat, heat oil. Add onion and mushrooms and a pinch of salt. Cook until softened and the mushrooms have released most of their liquid, about 5 minutes
  3. In a bowl, whisk the eggs and the milk, add in the mushrooms, spinach, tomato, cheese, parsley and season with pepper
  4. Divide egg mixture evenly among 12 muffin cups. Bake until a toothpick inserted comes out clean, about 25 minutes
  5. Cool slightly before removing from muffin tins (the muffins should come out easily)
  6. Serve hot or at room temperature. Store leftovers in the refrigerator and use within 4 days
View Ingredients Egg Muffins
View Method Egg Muffins
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