Recipe: bacon & egg muffins

The other week I was getting a bit tired of having salads every day for lunch. So I wanted to find a quick and easy lunch food that I could prepare in advance, which was wheat free and still, moderately healthy. That’s how I came about making one of my favorite breakfast foods: bacon & egg muffins. That’s right. You simply whisk up a bunch of eggs, add some bacon and veggies and bake them as you would a muffin. The result? Delicious soufflé like muffins that fill you up quickly and are as tasty as a quiche but without the crunchy layer. And they are perfect for breakfast or as a savory lunch.

Serves 4. Prep time: 15 mins. Cooking time: 20 – 30 minutes. Total: 45 mins. Adapted from this recipe.


  • 10 eggs
  • 12 slices of bacon
  • olive oil
  • 1 red bell pepper
  • handful of mushrooms
  • 3 – 5 spring onions
  • 1/2 cup of grated mature cheese + some extra for topping
  • 3 – 4 chunks of frozen spinach (optional, I forgot to add it when I made them this time)

Seasoning of choice. I opted for paprika, pepper, and parsley.

Tools needed:

  • A whisk
  • A bowl
  • 12 muffin shapes
  • An oven


1. Start by cutting up your vegetables and set aside.

2. Preheat oven to 190 – 200 degrees Celsius.

Note: how long and at what temperature to cook your muffins depends on your oven. Every oven is different. Mine needs to be set to 200 and I need to cook the muffins for 30 minutes. If you have a oven that becomes hotter, you make have to cook them at a lower temperature for a shorter amount of time.

3. Line your wire rack with your muffin shapes or place your muffin tin on top of it.

4. Rub with olive oil.

5. Place a slice of bacon in each muffin shape.

6. Crack your eggs into your bowl.

Note: I always crack eggs into a separate cup, one by one, before putting them in the bowl, in case there are any bad ones.

7. Whisk together until combined.

8. Add cheese and whisk.

9. Add veggies and stir.

10. Add your seasoning. I leave the parsley for last.

11. Fill up your muffins cups.

Note: your eggs will sink to the bottom of the cup, that’s okay.

12. Top up with a bit of cheese and parsley.

13. Place in oven and cook for 20 – 30 minutes.

Note: your muffins have to rise up like a soufflé. Bake your muffins until they have risen up, the cheese has melted and the tops have browned.

14. Let cool on wire rack.

15. The muffins will most likely collapse a little bit and sink down again as they cool.

16. Reheat before eating or have them cold.

Bon appetit.

What’s your favorite breakfast recipe?

8 responses to “Recipe: bacon & egg muffins”

  1. […] A food that I started eating more of since I went wheat free are eggs. Again, eggs are versatile and very filling. You can have them boiled, fried, stir fried, poached, etc and that is just when you eat them straight up! When you combine them with veggies or fruits they can make a great meal on its own and can even be turned into a muffin for a quick on the go breakfast. […]

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