Easy Breakfast Egg Muffins (3 Ways)

Add the 12 eggs to a large 4-cup measuring cup and season with salt and pepper. Whisk the eggs until fluffy. This base is the same for all three flavours.

Slice the bacon into ½-inch pieces and cook in a saute pan over medium heat, stirring frequently until crispy, then remove with a slotted spoon to a paper towel. Bring 1-inch of water to a boil, insert a steamer basket with the broccoli florets, cover and cook for 5 to 6 minutes. Let cool a couple of minutes, then dice into small pieces.

6 min

Fill a muffin tray about half full with pieces of broccoli, bacon and cheddar cheese, then sprinkle with chives. Fill with egg mixture to about 90% full and bake at 175°C for 20 to 25 minutes.

20-25 min · 175°C

Add the sausage to a saute pan on medium heat and break it up with a spatula, cooking until just browned. If the pan is dry add the olive oil, then add the shallot and kale and saute for 2 minutes, or until the kale has wilted. Remove from the heat.

5 min

Fill muffin cups about half full with the sausage-kale mixture and sprinkle parmesan into each cup. Fill with egg mixture to about 90% full and bake at 175°C for 20 to 25 minutes.

20-25 min · 175°C

Roughly chop the baby spinach and add a small handful to each muffin cup. Add 4 grape tomato halves, a sprinkle of green onion and goat cheese to each. Fill with egg mixture to about 90% full and bake at 175°C for 20 to 25 minutes (1 to 2 minutes longer as there is more juice from the tomato).

25 min · 175°C

Let the muffins cool slightly, then run a knife along the outer edge and remove each egg muffin.