Breakfast Egg Muffins

Breakfast Egg Muffins

Posted by Nicole Frain on Dec 14, 2018 in #Recipes.


  • 4 packets of Bulk Nutrients Egg Breakfast
  • 55g onion - finely diced
  • 50g bacon - finely diced
  • 100g red capsicum - finely diced
  • 70g broccoli florets - finely diced
  • 50g brown mushrooms - finely diced
  • 25g sundried tomato - chopped
  • 4 whole eggs
  • 250ml milk of choice


  1. Pre-heat oven to 160 degrees.
  2. Pre-heat hot plate medium-high heat.
  3. Saute onion and bacon for 2-3 minutes, before adding the capsicum and cook for another 2-3 minutes.
  4. Add the broccoli and mushroom add cook for an additional 3-4 minutes. remove from heat and stir in sundried tomato.
  5. Combine eggs, Egg Breakfast and milk and whisk to combine.
  6. Take lined or greased muffin tins, fill to 1/2 - 2/4 full with egg mix. Fill with additional 1-2 tablespoon vegetable mix and top with chopped chives.
  7. Place in oven, cook for 15-20 minutes.
  8. Remove from oven, allow to cool slightly before removing from tins and cooling completely on a wire rack.
  9. Best stored in airtight container in the fridge up to 3 days.
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