Egg muffins

Egg muffins

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  • 400 g broccoli steamed and blended (not to a purée just to chop it up finely)
  • 8 free-range eggs beaten (try to keep the air in so the muffins are light and fluffy)
  • 150 g feta or goat’s cheese
  • bacon, fried until almost rendered, for topping
  • sea salt and freshly ground black pepper, to taste
  • Other filling options:
  • baby tomatoes, dried in the oven (or Woolworths sundried tomatoes in oil)
  • roasted butternut chunks
  • Parmesan or Cheddar, grated

Cooking Instructions

1. Prepare all the fillings, e.g. steam and blend the broccoli; roast the squash; chop sundried (or oven-dried) tomatoes; fry the bacon until almost crisp.

2. Grease a 12-hole muffin pan or a large 6-hole muffin pan.

3. Preheat the oven to 180°C. Add spoonfuls of the broccoli to each of the muffin moulds. Add the chopped tomatoes if using, the butternut if using and the feta or other cheese of choice. You can mix it up here depending on what your kids will/won’t eat – e.g. add squash for the sweet tooth types and tomatoes to the others. Make a variety

4. Pour the egg over the filling to cover it (don’t add milk as it makes these watery) – the filling should take up most of the muffin mould.

5. Season and top with the crispy bacon – either crumbled or in slices.

6. You can also grate extra cheese (Parmesan or Cheddar) over the top when you add the bacon.

7. Cover the muffin pan with foil and bake for 15–20 minutes. After 20 minutes, remove the foil and bake for a further 15 minutes, or until the eggs are set and the tops are golden.

Find more egg recipes here. 

Photograph: Toby Murphy

Kate Wilson Recipe by: Kate Wilson
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Kate Wilson is the editor-in-chief of Woolworths TASTE and self-proclaimed food nerd. A veteran of the magazine industry, Kate leads the TASTE team as they create incredible recipes and foodie content for each issue of the magazine.

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