Baked Egg Muffins

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Probably my favourite from this little brekky series! I guess you could call them individual baked eggs but because I use a muffin tray and you can have them on the go I had to add in Muffin! Again a recipe you can experiment with, adding in whatever veggies and spices you like. REALLY yum fresh out of the oven but also perfect for storing in the fridge and having as a snack.

If I’m eating mine fresh out of the oven I tend to cook them for a shorter amount of time so the yolk is runny but if I’m taking them to work I cook them a little longer so the yolk is set and it’s a bit easier to eat on the go.


3-4 rashes of bacon, depending on size
1 zucchini
1 spring onion, sliced
1/8 capsicum, finely chopped
1/4 cup parsley or coriander, finely chopped
6 eggs
chilli flakes and fetta for topping (fetta optional for dairy free)


Pre-heat oven to 180 celsius. Grease 6 muffin moulds on a regular sized muffin pan.

Trim your bacon and remove the round part from the long strip. Line the muffin pan with the long rectangular part of the bacon strip (I find half the strip usually does the job) and then cut the round part into 2-3 pieces to roughly line the bottom of the muffin mould. Repeat on all 6 muffin moulds.

Slice 6 long slices of your zucchini using a wide veggie peeler or a cheese peeler (as in the picture below). Wrap the zucchini slices around the muffin tin, inside the bacon.

Divide your spring onion, capsicum and parsley/coriander between the 6 muffin moulds. Crack an egg into the middle of each muffin mould. Sprinkle some chilli powder and crumble some fetta on top of each egg.

Bake depending on how you like your yolk – 20 minutes for a runny yolk, 25-30 minutes for a set yolk.
Top with some fresh parsley or coriander and tuck in!

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