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  • Writer's pictureRachel Davies

Recipe: Breakfast Muffins

These easy breakfast muffins are a great make-ahead option if you know your morning is going to be hectic! I love these with a side of avocado and a pinch of chilli flakes!

Makes 12


Coconut oil for greasing the tin/cases

12 large free-range eggs

Seasonings – this is individual and feel free to experiment but at a minimum you will require:

1 tsp salt

1 tsp ground pepper

1 tsp turmeric

2-3 fillings – vegetarian or meat/fish as you choose. e.g.:

225g diced onion

225g chopped spinach

225g diced mushrooms

1/2 courgette, grated

1 bell pepper, diced

2 slices of smoked salmon/turkey breast/chicken breast etc., sliced


1. Preheat your oven to 180°C.

2. Use the coconut oil to grease your muffin tin or the cases. Melt the coconut oil first if you find this easier but I normally find using my hands melts it enough to spread.

3. Mix together your fillings in a bowl and then evenly divide between the twelve muffin cases.

4. In a jug, beat the eggs, add the seasonings and mix well.

5. Pour the egg mixture into the cases that you filled in step 3.

6. Cook for 18-20 mins checking that when a fork is pricked into the centre of the muffin it comes out clean.

7. Enjoy warm or once cooled store in an airtight container in the fridge for up to 2 days.

Let me know if you give it a try!

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