Easy Breakfast Egg Muffin

Easy Breakfast Egg Muffin

Class Recipes

Servings: 6 muffins


  • 4 Eggs - You can use any kind of eggs or eggs white too
  • 3 Tbsp Milk - any milk will do or you can use water too
  • 1 Tsp Oil
  • 1/2 Cup Broccoli - finely chopped
  • 1 Medium Tomato - finely chopped
  • 1 Medium Onion - finely chopped
  • 1/2 Cup Bacon- finely chopped
  • 4 Tbsp Parmesan Cheese - grated
  • Salt - as per taste
  • Pepper - as per taste
  • 3 Slices of Bread - halved
  • Muffin Tin - sprayed with oil


1. Preheat the Oven at 400F.

2. Take half slice of bread and press them into a muffin cup and follow till all 6 cups are lined with bread.

3. In a bowl, whisk eggs, milk and oil for a minute or till evenly mixed.

4. Add all the chopped vegetables, bacon, cheese, salt, pepper and mix evenly using a fork.

5. Pour the mixture evenly on all 6 muffin cups (leave an inch from the top).

6. Bake on 400F for 15 minutes (Keep an eye as all ovens are different).

7. The muffins will be puffed up till they are in the oven, the moment you take them out, they'll poof out a little.

8. Serve fresh or store in fridge for a day or two.

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