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My budget egg muffins are a lifesaver when it comes to grabbing a quick breakfast on the go. Hands down, this is one of the cheapest and easiest recipes out there. And you can cram them full of good stuff so that you always have a healthy breakfast to hand. I like to make up a batch of 12 and store them in an airtight container in the fridge, so that I can grab a few for a working breakfast or heat them up in the microwave and serve with a coffee to make the most of the morning before everyone else gets up.
This recipe makes 12 egg muffins, which is six portions of two. While these may be budget egg muffins, they are seriously satisfying and work well on their own. You can also have them edged in between hot, buttered toast, or with a side of veg. And you could of course, pack them full of veg and use them to jazz up a cooked breakfast. Each portion comes in at just under 50p. So if there was ever an excuse to ditch your expensive takeaway breakfast, this is it! They take fifteen minutes to prepare, and fifteen minutes to cook.
Here’s the recipe, or you can continue to scroll to download the recipe card.
Ingredients- Makes 6 Portions
One half of a red onion
30g frozen peas
3 slices of smoked bacon
Salt and pepper, to taste, plus a few sprays of spray oil
Pre-heat the oven to 180c.
De-seed the tomatoes ( I used cherry tomatoes and find that the easiest way to de-seed is to chop in half, then squeeze out the filling), and chop finely, along with the mushrooms and red onion.
Cook the bacon (easy tip: you can microwave it until its crispy in a matter of minutes) and crumble up into small pieces.
Whisk the eggs, season, and then add in the finely chopped veg, crumbled bacon and frozen peas. Transfer the mix into a funnelled jug for easy pouring.
Spray a muffin tin with oil (mine can be found here– the deeper-than-normal cases are great for making large egg muffins and coffee-shop sized dessert muffins) and pour the egg mix into each muffin case. Leave a little space at the top of each case, as the egg muffins will rise in the oven and need space to remain separate. Bake for 15 minutes at 180c, until the muffins have risen and are golden on top.
You can serve these budget egg muffins hot out of the oven, or leave to cool before transferring to airtight container (the matching set I use is found here), where they will stay fresh for several days in the fridge. Two muffins make a perfect portion, alongside whatever veg you fancy (my personal favourites are cherry tomatoes, wilted greens and avocado). These are also the perfect breakfast to wrap in tin foil and take to the office for a mid-morning snack. You could also take them up a notch by stuffing them hot into a pitta (here’s where I got the inspo for that one!)
Let me know in the comments below what your favourite budget egg muffin fillings and accompaniments are. Personally, I’m loving a bit of hot sauce on mine at the minute!