egg muffins on a wooden board with chopped spring onions

Egg Muffins

An alternative nutritious savoury breakfast.
Course: Breakfast, Snack
Keyword: family, Kids, Vegetarian
Servings: 12 muffins


  • 3 eggs
  • 4 egg whites
  • 1 bunch of spring onions, chopped
  • 1 red pepper, chopped
  • splash of milk
  • 1 tsp chilli or harissa paste
  • 1 tsp paprika
  • dried herbs to garnish


  • Preheat oven 180 degrees Celsius gas mark 4.
  • In a measuring jug whisk the eggs, add a splash of milk and season with salt and pepper.
  • In a large frying pan drizzle a little sunflower or olive oil add the spring onions and peppers and sauté on a medium heat, add paprika and chilli paste and mix well.
  • Add the vegetable mixture into the egg mixture and stir together.
  • Line a muffin tray with silicone cupcake cases or grease a muffin tray and pour ¾ of the egg mixture into each muffin case, garnish with dried herbs and bake for about 25 minutes until golden.
  • Serve egg muffins hot or cold with a side salad.


Can add more vegetables such as spinach or mushrooms, for extra protein add canned tuna and can also add some chopped potatoes. Can use frozen vegetables to save time and for more flavour add feta or grated cheese.
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