Savoury Breakfast Muffins

Not really a muffin, more a mini omelette, But they are tasty and can be eaten hot or cold. They are also perfect as a quick breakfast on the go. You can add different veggies to them too, Little broccoli florets are a favourite of mine.

The Ingredients

  • 4 eggs
  • 50ml semi-skimmed milk
  • 2 Bacon Medallions (I like to use smoked)
  • 1/2 Red pepper, diced
  • 2 or 3 spring onions
  • 50g Mushrooms, sliced
  • 40g Reduced Fat Cheddar

Makes 6-8
(depending on the size of your muffin tin)

Per Muffin

(based on making 6)
Energy – 84 kcals
Carbs – 3g
Fats – 4g
Protein – 9g


  • Preheat the oven to 180 C and heat a frying pan on a medium heat.
  • Spray the frying pan with oil and fry the peppers, mushrooms and spring onions until slightly softened (about 2 minutes).
  • Beat the eggs in a jug with the milk, season with salt and pepper.
  • Spray the muffin tin with a little oil and divide the peppers, mushrooms and spring onions among the spaces.
  • Divide the egg mixture among the spaces and add a little of the cheese on each one.
  • Put into the oven for 12-15 minutes or until the muffins have puffed up and are golden on top.
  • Serve on their own, or with a salad. They are also tasty cold and can be made the day before for a breakfast on the go!