My Breakfast Egg Muffins…

“I’m a good egg, just a little cracked and scrambled!”

-Good Egg Quotes


Egg Muffins are a delicious and healthy breakfast option:

 perfect to bake ahead, take with you for food on-the-go, or for a mid-morning break at work.


Let’s get cracking!


  • 12 large eggs
  • 5 tbsp semi-skimmed milk
  • 6 sun-kissed tomatoes
  • 6 shallots
  • 6 slices of pancetta
  • 6 mushrooms
  • Chopped parsley


Crisp up that pancetta!


Break the crispy pancetta into the sauté vegetables, then add to the egg mixture.


Pour into the muffin moulds and sprinkle with parsley.


  1. Preheat the oven to 180°C, fan 160°C, gas 4.
  2. Chop the tomatoes, shallots and mushrooms.
  3. Place pancetta in a pan and let it cook in its own fat till crispy, then lay aside to cool.
  4. Now sauté the shallots and mushroom in the pan until soft.
  5. In a bowl, beat the eggs with the milk and season with salt and lots of pepper
  6. Stir the pancetta, tomatoes and sauté vegetables into the egg mixture, pour into greased 12 cup muffin tin and sprinkle with parsley.
  7. Cook for 25-30 minutes until set and golden brown.
  8. Serve warm or keep for later, just reheat for 1 minute in a microwave.


When ready, they will be well risen, firm to touch and golden.


Ready to eat or store in the fridge to use later!

Sometimes I add sausage to these muffins and mixed peppers; great for adding colour.

Time for breakfast,

Frances 😊


20 thoughts on “My Breakfast Egg Muffins…

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