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Bacon, Mushroom and Leek Egg Muffins

Experiment with fillings for your Egg Muffins.  I love Spinach and Cream Cheese. No need to pre-cook the Spinach just pack it into your muffin case with cream cheese and it will cook with the egg.

Course Breakfast, Snack
Cuisine General
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 6 Muffins
Calories 95 kcal


  • 1 Knob Butter
  • 2 Rashers Bacon Chopped small (1cmx1cm)
  • 4 Large Button mushrooms Chopped small
  • 1 Medium Leek Chopped small
  • 80 Gm Grated hard cheese
  • 5 Medium Eggs Beaten
  • 1 Tsp Water
  • Salt and Pepper to season


  1. Pre-heat oven on 180C, Gas mark 4.

  2. Melt butter in a frying pan and add the bacon, mushrooms and leek. Cook for about 2 to 3 minutes.

  3. Divide the ingredients into 6 silicon moulds. TIP - You need to use silicon moulds to prevent sticking.

  4. Sprinkle half the cheese evenly over the muffins.

  5. Add a teaspoon of water to the beaten eggs. Add a pinch of salt and pepper and mix in. Pour into moulds filling them almost to the top of each case.

  6. Sprinkle remaining cheese across each muffin.

  7. Bake in middle of oven for 10-15 minutes.

  8. Serve straight away or cool and store in fridge until required.