Egg Muffins
Egg muffins are a fantastic breakfast, and grain and gluten free. A hearty, filling start to the day that doesn’t leave you feeling bloated or tired before you’ve even left the table.
I like to make a batch up so they only need a quick blast in the microwave or a few mins in the oven to re-heat over the next day or two. That’s if they make it that long and don’t get eaten up beforehand.
I love the light in the morning at this time of year. It’s almost magical. Crisp and mystical as the Sun slowly wakes and tries to break through the cold winter sky.
sund-dried tomatoes, parma ham, cheddar cheese, feta cheese, spring onions and capers
It was just so this morning when I took this picture of the ingredients. A perfect winters morn.
Sometimes I’ll simply make ham, and cheese egg muffins but it’s quite fun to experiment and do a different combination per muffin. This also lets the kids choose their own ingredients. I tend to always add spring onions to mine whatever combination. A current favourite is capers, feta, spring onions and sun-dried tomatoes. Whatever you decide to add it will work, so it’s really up to you.
Egg Muffins
INGREDIENTS
- 1 x standard egg will make 1 x muffin
- your choice of additional ingredients you wish to add to your muffins
TO COOK
- Butter a muffin tin and pre-heat the oven to 180c, gas mark4, 350f
- Whisk your egg(s) up in a bowl or jug with a spout on. Add a sprinkling of the ingredient(s) you wish for your muffin, and season with salt and pepper. A top tip if using ham is to use this as a lining first.
- Pour the mixture in to the buttered muffin tin evenly and cook in the oven for 10-15 mins.
Enjoy! refrigerate any left overs for up to 2-3 days.
Tabitha’s Edit 
16 Responses to “Egg Muffins”
Reblogged this on Rosy Pink Cheeked and commented:
Great Breakfast Option!
Thank you.
I’ve always wanted to make these and you make it look so easy! I will definitely have to try soon!
It is 🙂 enjoy!
Oooooh waw, I must make these tomorrow morning as a nice filling breakfast! Yum Yum Yummm!
Yes, and they do keep very well too. I’ve never been a huge breakfast fan (except eggs benedict) but now after I found these little darlings and make my own with the ingredients I feel like on a given day I look forward to it and not just the coffee!
Just discovered tomorrow’s breakfast 🙂 Will try them with some gluten free sausages rather than ham as that’s going into the quiche for tea
Mac
Sounds good. Enjoy!
I did and they were delicious. Thanks for the recipe – now have a breakfast staple
That’s great news. They are one of my favourites and a great go-to if you cook up a batch.
What a wonderful idea, Tabitha! Looks so delicious and nutritious too!! 🙂
Thank you Violet. One of the best ideas I’ve come across in a long time and regularly enjoy and swap ingredients and flavours. Yum!
Hi Tabitha, had these for breakfast today – amazing idea! Lots of love Abbi (Katie’s friend) x
Hi Abbi, lovely to hear.lol xx
Very clever idea, to make these egg muffins! Quick and easy to make and they look delicious! Fantastic recipe!
Thank you. I agree it’s a fabulous idea. I don’t know who originally created the concept(?) but it is a winner.