Baked egg muffins

Baked Egg Muffins

These breakfast egg muffins are so simple to make and come together in a flash. Serve with your favourite sauces and condiments for quick energy boost in the morning.

This recipe is from our Autumn Slimdown Plan

  • Recipe makes: 2 servings
  • Prep time:
    5 mins
  • Cook time: 20 mins
  • Calories: 187
    per serving


  • 4 Eggs/224g Eggs, Medium, Average, Weight with Shell
  • 1fl oz/30ml Milk, Semi Skimmed, Average
  • 1 Med/123g Tomatoes, Fresh, Raw, Average
  • 2 Med/30g Onions, Spring, Raw, Average
  • 10 Sprays/2ml Oil, Olive, Spray, Average


Heat the oven to 160C/gas mark 3.

Finely chop one medium tomato and twi spring onions. Beat together 4 medium eggs and a splash of semi skimmed milk.

Add the tomato and onion to the egg.

Spray a muffin tray with oil and divide the mixture between 4 and bake for 15-20 mins, until cooked through.
Nutrition information per serving
Calories (kcal)187
Carbohydrate (g)4.5
Fat (g)12.1
Protein (g)15.4
Fibre (g)1.0
Alcohol (g)0.0
Fruit & Veg1.0

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