Easy Breakfast Egg Muffins

Serves: 3 / 20 minutes


  • 3 slices of Wonder® Thin Sandwich bread
  • 4 eggs
  • 3 tbsp. of milk
  • 1 tsp. of olive oil
  • ½ cup of broccoli, finely chopped.
  • 1 medium tomato, finely chopped.
  • 1 medium onion, finely chopped.
  • 3 slices of cooked and chopped bacon.
  • 4 tbsp. of parmesan cheese, grated.
  • 1 tbsp. of ground flax seed.
  • Salt & Pepper to taste
  • Feel free to use whatever you have in your fridge (mushrooms, spinach, cheddar, ham, turkey, etc.)


Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes

  1. Preheat the oven to 400°F.
  2. Cut bread in half and press each slice into a muffin cup.
  3. Follow this step until all 6 cups are lined with bread.
  4. In a bowl, whisk eggs, milk, and olive oil until well mixed.
  5. Add all the chopped vegetables, bacon, cheese, salt, pepper and mix.
  6. Pour the mixture evenly into all 6 muffins cups (leave an inch from the top).
  7. Baked at 400°F for 12-15 minutes (keeping an eye to ensure it doesn’t burn).
  8. The muffins will puff up, and fall a little as soon as you pull them out of the oven.
  9. Serve warm with some fruit or store in fridge and re-heat when hungry.

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