top of page

Egg muffins with mushrooms and herbs

Perfect for batch cooking, breakfast, lunch, dinner and snack. High in protein, fat and nutrients, low in carb and zero nasties. #wildfitspring #cleaneating


  • 8 eggs

  • 100g bacon bits (or more)

  • 2-3 spring onions or 1/2 onion, chopped

  • 100g mushrooms, diced

  • green herbs (parsley, dill, coriander, basil, thyme, chives are my go-to herbs)

  • salt and pepper to taste

  • tiny bit of butter or olive oil to grease your muffin tin


Preheat the oven to 180C.

Sauté the bacon bits with the onion if you are using red or yellow onion.

Whisk the eggs and add all the ingredients, but save a few spring of the herbs to decorate.

Grease the muffin tin and pour in the mixture to fill up to 2/3 (they will raise a bit).

Bake for about 25 mins. Check at 20 mins. I like my eggs muffins soft, but if you are batch cooking, they need to cook through.


Recent Posts

See All


bottom of page