Egg muffins

Egg muffins

These easy egg muffins are the perfect make-ahead breakfast – they’re totally customisable, and they'll keep in the fridge for up to 3 days. Each of the filling options is enough to make 8 egg muffins, so pick your favourite.

For this recipe you’ll need a muffin tin with at least 8 holes.


For the egg muffins

For the mushroom and spinach filling

For the kimchi and bacon filling

  • 4 rashers unsmoked streaky bacon
  • 60g/2¼oz kimchi, roughly chopped
  • ½ tbsp finely chopped chives

For the smoked salmon and dill filling


  1. Preheat the oven to 180C/160C Fan/Gas 4. Brush 8 holes of a non-stick muffin tin with olive oil.

  2. Whisk together the eggs, cream and a generous amount of salt and pepper until combined.

  3. For the mushroom and spinach egg muffins, heat an additional teaspoon of oil in a small frying pan, set over a medium-high heat. Fry the mushrooms with a little seasoning until soft and lightly golden – this should take 3–4 minutes. Add the spinach to the pan and cook for another minute until heated through.

  4. For the kimchi and bacon muffins, set the bacon rashers in a large, cold, non-stick frying pan over a medium-high heat. Fry the bacon until crisp on both sides, then drain on a piece of kitchen towel. When the bacon is cool enough to handle, cut it into small pieces.

  5. Stir the filling ingredients for your muffin of choice into the egg mixture and divide evenly between the prepared muffin tin holes. Bake the egg muffins for 15 minutes until set, slightly golden and puffy. Serve warm or at room temperature.

Recipe Tips

These egg muffins also freeze really well – you can keep them frozen for up to a month. To reheat, just pop them in the microwave.