Easy Egg Muffins




  • 1 Tbsp (15ml) oil
  • ½ a small onion, finely chopped
  • 1 small green pepper, chopped
  • 6 slices Eskort streaky bacon, chopped
  • 8 button mushrooms, thinly sliced
  • ½ a tsp (2.5ml) dried mixed herbs 
  • Salt and pepper, to taste
  • 8 eggs
  • ¼ cup grated cheese


  • Grease a jumbo or regular muffin tin well with cooking oil.
  • Heat the oil in a medium non-stick frying pan over high heat. Add the onion, green pepper, and bacon. Fry for 4-5 minutes until softened. Add the mushrooms and fry for a further 5-6 minutes. 
  • Add the mixed herbs and season with salt and pepper. 
  • In a large bowl, crack the eggs and whisk well and add the grated cheese. 
  • Add the cooked vegetable and bacon mixture to the eggs and whisk well.
  • Using a ladle, divide the egg mixture between the muffin tin and pop into a preheated 200°C oven for 12-15 minutes. 
  • Remove from the oven once puffed and golden, enjoy warm or cold, packed into a lunchbox, along with fruit and cheese wedges!



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