Savoury ‘Muffins’

Muffins but not as you know them! Rather, a new take on poached or fried egg and bacon.

This recipe is based on the idea of baked eggs that, when cooked in muffin tins or small soufflé dishes, appear like muffins, in shape at least. They can be prepared in advance and require no watchful eye as they cook, allowing you to attend to other things, perhaps preparing other breakfast treats or lunchtime salads.

The eggs are wrapped in bacon with other tasty flavours, making them a meal in themselves. There is an unending list of variations possible: add colour with spinach; spice with chilli or cumin; crunch with celery; or salt with Parmesan cheese or anchovy*.

These muffins have no carbohydrate, making them a good choice for Diabetics, Gluten Free, and Paleo diets. They are cooked without added fats, so they are also a good choice for Low Calorie and Low Fat diets when combined with other suitable dishes.

Diets for which Savoury Muffins are suitable:

Dairy Free, Diabetic, Fodmap, Gluten Free, Low Calorie, Low Fat, Nut Free and Paleo.


Preparation: 10 mins | Cooking: 20 mins | Serves: 2

1 tsp olive oil
2-3 slices of bacon
2 eggs
4 tiny tomatoes, halved
6 leaves basil*
1/4 tsp black pepper cracked
1/8 tsp salt


HEAT oven to 190 C/375 F/Gas 5
LINE muffin tin or soufflé dish with lean strips of bacon.
ADD torn basil leaves and tomatoes.
ADD seasoning and break in the egg.
BAKE for 15 minutes and check. The egg white will become opaque when cooked.
STAND a couple of minutes, running a knife around the edge of the tin to help loosen.
TURN out and serve immediately.


– As part of a hot breakfast.
– With salad for a light meal.


* Make your own selection of ingredients.

4 thoughts on “Savoury ‘Muffins’

  1. This savoury muffin recipe was a hit with my friends when I took them on a bush walk. The perfect pre-made lunch!
    Thank you

  2. Pingback: Baked Eggs

Leave a Reply