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Baked Egg Muffins
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5 from 1 vote

Egg Muffin Recipe

This egg muffin recipe is quick & easy and makes a great weekend breakfast or brunch, especially if you have visitors.
Course Breakfast / Brunch
Cuisine International
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12
Calories 250kcal
Author Turkey's For Life


  • 12 medium free-range eggs beaten
  • 1 medium onion peeled & finely chopped
  • 1 medium green capsicum pepper seeds removed, finely chopped
  • 50 g Izmir tulum cheese chopped into small cubes
  • 50 g salami or sucuk chopped into small cubes
  • chilli flakes to taste
  • salt & pepper to taste
  • butter or sunflower oil for greasing your muffin tin


  • Preheat your over to 180 degrees centigrade (gas mark 4).
  • With a pastry brush or kitchen towel, liberally grease each hole of your muffin tin with the oil or butter.
  • Except for your eggs, add all the ingredients to a bowl and mix them together.
  • Put roughly 2 tsp of mixture into each section of the muffin tin.
  • Now pour the beaten egg mixture over the ingredients being careful not to fill the muffin sections right to the top.
  • Place your egg muffins into the middle of your preheated oven for around 30 minutes.
  • When cooked, remove from the oven and leave to cool for a few minutes before easing your egg muffins from the tin and serving.


  • This egg muffin recipe is just a demonstration that you can use up leftovers in your fridge.
  • There are no exact measurements - these are just a guide. You can experiment and alter them to your own taste.
  • You might have noticed we used 8 eggs to make egg muffins but our recipe says 12 eggs. That's because the eggs we buy in Fethiye are particularly big.
  • The cheese can be any cheese you like but preferably one that melts easily.