Egg muffins are perfect for breakfast

Breakfast is my absolute favourite meal of the day – a nice, hearty brekky and the day is off to a super start. The past year has been a little low on breakfasts per se (living alone doesn’t really leave you with a lot of cooking time) but I am having a great time cooking breakfast pans, eggs and quickies now. Egg muffins are super easy to make and taste amazing as an open sandwich or even burger patties. What’s more, they are so healthy!


For six muffins

  • Eggs – 2
  • Milk – 2tsp
  • Capsicum, chopped – 1 medium
  • Tomato, chopped – 1 medium
  • Garlic, chopped – 5 pods
  • Olives, chopped – 6-8
  • Salt and pepper – to taste


  • Whisk the eggs with the milk until frothy
  • Add the vegetables, salt, and pepper. Mix well
  • Pre-heat the over to 200C for 5 minutes
  • Meanwhile, grease a muffin tray with oil and pour the mixture in each
  • Bake for 5-7 minutes
  • Cool down just a bit and serve
Egg Muffins (2)

Brekky favourites

Egg Muffins (1)

Egg muffins

How easy is that! You can add as many greens as you want. I am thinking of cooking these in individual silicon moulds next time, how cute would that look!
Happy Chomping 🙂