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Healthy Breakfast Egg Muffins Recipe

  • 35 min
  • 12 servings

Healthy Breakfast Egg Muffins Recipe

By Nathalie Lennon 

Healthy Breakfast Egg Muffin Recipe! A great “on-the-run” breakfast for busy bees. These healthy breakfast muffins are great to make in bulk and have ready to go whether you are eating breakfast on the go or you can add into your lunchbox for a healthy mid-morning or mid-afternoon snack. When hunger strikes and you are in-between main meals these little muffins will be your lifesaver!

Breakfast egg muffins last well and can be frozen also which is always a bonus when you are trying to stay on track but can be caught for time midweek. These are also low carb if needed, or pop with a whole grain bagel if you want to bulk up the meal.

We first saw this recipe on TCN Ambassador Nathalie Lennon’s Instagram account and we couldn’t WAIT to get give it a go, and let me tell you… did not disappoint! Disclaimer: credit due to Nathalie for the recipe not for our skills in the kitchen…

https://www.instagram.com/p/BiwBn1cgKUv/?hl=en&taken-by=nat_tilly

Summer is officially upon us and this healthy breakfast recipe is perfect timing, for a lighter breakfast option. For more healthy eating tips and workout ideas check out Nathalie’s Summer Body Booster Series on The Complete Natural Blog!

Ok, lets get into the recipe…

Step by Step (tick the boxes as you go)
  • 1 Sauté the diced onion in a drizzle of oil and seasoning & set aside
  • 2 Whisk your eggs and milk in a large bowl
  • 3 Add in the diced onion and seasoning
  • 4 Use a NON-STICK muffin tray, you may want to pop a small amount of oil in the compartments to prevent sticking, cases may be used but could stick to the muffins slightly so aim to use a non-stick tray if you can
  • 5 Sauté the ingredients for flavours A, B & C separately for just a few minutes to add more flavour and set aside in separate dishes
  • 6 Add the egg mixture to the tray, filling the compartments half way up
  • 7 Then add the flavour options to each compartment, so you will have 1/3 of each
  • 8 If you have mixture left, top off the compartments with it
  • 9 Sprinkling a small amount of cheese of the top of each muffin before baking
  • 10 Bake at 175 degrees until some edges start to harden, and test to see if the inside is cooked with a skewer
Ingredients
The Batter
  • 10 eggs
  • 1 diced onion
  • 100ml Milk
  • Dash of olive oil or coconut oil
  • Seasoning
Flavour A
  • 2 slices of ham
  • Scallions chopped finely
Flavour B
  • Diced Courgette
  • Tomato & pepper in ¼ teaspoon turmeric
Flavour C
  • Sliced Mushroom
  • Sliced Spinach
  • Crushed Garlic
You’ll need
  • Whisk
  • NON-STICK muffin tray