Quick Breakfast Idea | Egg Muffins

Over the past year or so, I have really began making small changes in my life, and food has been a major battle for me. I would purchase food but never had a real purpose for the items I’ve bought. We’ll go into more detail about that in another post. Today I wanted to share with you a quick and simple breakfast idea that I use when I have an excess of eggs and need a quick grab and go breakfast item.

I am simple when it comes to food so this should be no surprise how easy this is. You’ll need a few simple pantry ingredients and a muffin pan. I am an egg lover so making these breakfast bites to last for the week was a no brainer for me. This is a quick and easy fix for you if you are limited for time. They taste better than store bought anyway!

The beauty about this recipe is you can add whatever you like in your eggs. Your eggs, your choice.

Equipment Needed

  • 12-cup cavity muffin pan
  • Cooking spray
  • Mixing bowls or large measuring cups
  • A whisk


  • 9 whole eggs (more or less depending on pan size)
  • 250g half & half (use your choice milk, cream or alternative)
  • 100g of broccoli
  • 100g of cherry tomatoes
  • 100g of shredded cheese (your choice)
  • 100g of brie cheese (cubed)
  • 100g of Spinach
  • Seasoning of choice (I used salt, pepper and red chilli flakes)


  • Whisks eggs, cream (your choice of milk) and seasoning in a bowl/ container.
  • Spray cooking oil into muffin pan cavities, and fill with your favourite fillings. I used broccoli and shredded cheese for 6 and cherry tomatoes, brie and spinach for the remaining 6.
  • Pour egg mixture into filled muffin pan cavities.
  • Bake for 15-20 mins at 325- 350F. This all depends on your oven. Keep an eye.

Things To Note

  • You can use any vegetable and cheese combination that work well with eggs.
  • This may be a messy process. When I first made this, the mixture overflowed during baking because the mixture puffed up. So I opened my oven door to eliminate some heat and turned the temperature down.
  • Be sure not to overfill your tins.
  • Store in an airtight container. Serve warm and enjoy!

Think of these as mini quiches, it’s a quick and easy recipe and a good gluten-free option since it has no crust. (make sure all ingredients used are gluten-free).


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