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Breakfast Egg Muffins for When You’re on the Go

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  • Author: ChiChi Dodoo


  • 6 eggs
  • 1/2 of a green pepper (diced)
  • 1/2 an onion (diced)
  • 1 vine tomato (diced)
  • 31 g or 1 ounce grated cheddar cheese
  • 23 cooked chipolatas sausages or sausage of your choice (cooked)
  • 65 g pancetta (cooked)
  • salt and pepper to taste


  1. Preheat oven to 350°F | 180°C. Lightly spray a 6-cup muffin tin with oil spray.
  2. In a large bowl, whisk together eggs. Season with salt and pepper, to taste. Whisk in diced green peppers, onions, tomatoes and grated cheese.
  3. Fill the muffin tin up to 3/4 way with the egg mixture.
  4. Divide the cooked sausage and pancetta between the muffin cups.
  5. Bake for 18 – 20 minutes.
  6. Serve or store in an airtight container in the fridge for up to 4 days and reheat when ready to serve.
  • Category: Breakfast
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