Egg Muffins

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recipe by Monique Phipps

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 2 ratings

These super tasty eggy muffins are quick and easy to make, can be adapted to suit everyone’s tastes and are a perfect grab and go breakfast or snack. They are a good source of protein, healthy fats, vitamins and minerals so they really tick all the boxes! Use this recipe as a guide but make them to your liking and dietary needs. They can be lunchbox friendly by swapping ground pepitas or sunflower seeds for the almond meal and leave out the meat to make them vegetarian. If you can’t tolerate ghee then use coconut oil instead.

recipe updated Dec 12, 2017


  • Bacon icon
    about ¼ cup (60g)
  • Ghee icon
    about ¼ cup (58g)
  • Baby spinach icon
    Baby spinach
    1 cup (31g)
  • Ghee icon
    1 tsp (about 5g)
  • Onion icon
    about ½ units (70g)
  • Egg icon
    12 (600g)
  • Almond flour icon
    Almond flour
    2 tbsp (13g)
  • Salt & pepper icon
    Salt & pepper
    1 pinch
  • Smoked paprika icon
    Smoked paprika
    about ¼ teaspoon (1g)
  • Ground turmeric icon
    Ground turmeric
    about ¼ teaspoon (1g)
  • Zucchini icon
    about ½ cup (115g)
  • Button mushroom icon
    Button mushroom
    about ½ cup (43g)


  • kCook icon Whisk
  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Frying pan
  • kCook icon Large mixing bowl
  • kCook icon Muffin pan - 12-hole

Step preview

  1. Pre-heat - 180°C
  2. Add ghee to a clean frying pan
  3. Heat until melted
  4. Add bacon and onion to the frying pan
  5. Cook - approx 5 min, medium heat
  6. Add egg and ghee to a clean large mixing bowl
  7. Whisk well until combined
  8. Add almond flour, salt & pepper, smoked paprika and ground turmeric to the eggs
  9. Whisk until combined
  10. Add baby spinach, zucchini and button mushroom to the eggs
  11. Transfer onion mixture to eggs
  12. Stir until combined
  13. Line a clean muffin pan with paper muffin cups
  14. Transfer eggs to muffin pan
  15. Bake until golden brown - 20 min, 180°C
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