Mornings can often be a busy part of the day and we often skip breakfast due to poor time allocation for eating breakfast.
For the busy mornings, a prepared breakfast egg muffin is a great solution. Yummy hot or cold, and also great or school lunchbox or work lunch with a salad.


12 Muffins

10 Free-Range or Organic eggs

3 spring onions, finely chopped (or 1/4 medium onion, red or brown, finely chopped)

1/2 red capscicum, chopped

2 ears fresh corn, cut down the side of the cob (1 x 420g tin of corn)

2 cups cheese, grated

1/2 tsp. sea salt

1/2 tsp black pepper

Option: add 2 rashes of bacon, finely chopped


Preheat the oven at 185’C. Grease the muffin pan with cooking spray.

Whisk together the eggs in a bowl.

Then add in the onion, red capsicum, corn and salt & pepper and stir.

Stir in the cheese.

Divide the mixture evenly between the 12 muffin pan cups and bake the muffins for 20 25 minutes, or until the egg is fully cooked. Check with touching the top of the muffin and ensure that is springs back.

Remove the muffins from the oven and let them cool for 5 minutes in the pan then use a knife to loosen the muffins from the cups.

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