Scrambled egg muffins

Egg and Bacon Muffins

I can guarantee these will dissapear so quick, perfect for a picnic or breakfast on the go too, if they are for a picnic maybe line the muffin tray with paper muffin wrappers for ease of storage. These are gluten-free and so quick and easy to make, you can add additional ingredients to spice things up as well; capsicum, sun-dried tomatoes, chorizo sausage…whatever takes your fancy. Makes six.


  • 6 x large cage-free eggs (350g)
  • 1/4 cup skinny milk
  • 1/4 cup shredded cheese
  • Baby spinach
  • 150g diced bacon
  • black pepper (to taste)
  • dried oregano, basil, chives and parsley to taste


  1. Pre-heat oven to 180C
  2. With some paper towel and a little olive oil wipe down the sides of a muffin tray
  3. evenly divide the bacon and place in the bottom of a muffin tray
  4. break up and place a few pieces of baby spinach into each muffin
  5. beat the eggs, milk and spices in a bowl and then pour evenly into the muffin pans, leave enough room to rise a little.
  6. sprinkle a little extra cheese on top
  7. Bake for 25-30 minutes until golden brown, let cool a little before removing from the muffin tray
  8. Serve immediately

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