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Egg muffins are something that has been floating around my social media feeds for a while, but I’ve never been convinced. I’ve had a few bad experiences with baked egg – nothing tastes worse to me than overcooked egg, bleargh, so I wasn’t sure I would like them. But then I decided to bite the bullet and have a go….. I am now an egg muffin convert.

The idea is kind of like a pastry-less quiche. Add stuff to egg, and bake. Simple. The result is actually quite delicious – the texture isn’t as crisp and chewy as I thought, and you can enjoy them warm from the oven (definitely preferred with the feta ones) or cold as a snack. It’s the perfect on-the-go kind of gluten free snack you can just wrap up and eat when you’re in a hurry. Even better when, like me, you’re having a low-carb day and surrounded by sandwiches.

To make my muffins more exciting, I used this Masterclass Smart Silicone baking tin, which was kindly sent to me by House of Fraiser. I’d been wondering what I could make this with as I haven’t been baking a lot recently, and this seemed like the perfect option. The tray was perfect for this – deep enough to get a good amount of filling, and the silicone hearts were pretty sturdy. The only problem is they are not attached to the tray so they pop out when on a flat surface, so I had to put them on top of a baking tray before filling to avoid any ‘eggsplosions’ (ouch, sorry!).


I made a couple of different variations of these. But here’s how to make these quick and simple treats. All recipes make six heart-shaped muffins:

Feta and red pepper egg muffins


75g feta

1/4 red pepper

1/4 red onion

1 tbsp sweetcorn

1 tsp coconut oil

1/2 tsp chilli flakes

1/2 tsp mixed herbs

4 eggs

  1. Preheat the oven to 180’C.
  2. Finely chop the pepper and onion, and add to a frying pan with the sweetcorn, coconut oil, herbs and chilli. I used an Italian mix of garlic powder and herbs, but you can flavour to your choice. Fry on a low heat for 2-3 minutes.
  3. Divide the veg mix between the moulds.
  4. Chop the feta into small cubes and divide this evenly between the moulds.
  5. Whisk the eggs in a measuring jug and then (carefully) pour to fill the moulds. You may get some spillage as the egg tends to ‘slop’ a little.
  6. Place in the oven and bake for 15 minutes, or until firm. Leave to cool slightly before popping out of the moulds, and enjoy warm or cold.

Tuna and sweetcorn egg muffins


Tin tuna in spring water (drained)

2 tbsp sweetcorn

3 eggs

Salt and pepper to taste

  1. Preheat the oven to 180’C.
  2. Mix the tuna, sweetcorn and eggs into a measuring jug. Whisk until combined.
  3. Flavour with salt and pepper to taste.
  4. Pour evenly into the moulds and bake for 15 minutes. Again, enjoy these hot or cold, or even serve up with salad as a low-carb alternative to quiche.

There really is no end to what you could add to these. A couple of combinations I am yet to try are:

  • Goat’s cheese, walnut and spinach
  • Sundried tomato and olive
  • Bacon and cheese
  • Roasted red peppers and chicken breast pieces
  • Dark chocolate and cinnamon – I’m not entirely convinced a sweet version will work, but I am willing to give it a go!

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About Sarah Howells

Hi, I'm Sarah! Diagnosed with coeliac disease 20 years ago, I'm on a mission to create the best gluten free recipes since sliced bread. No fruit salads or dry brownies here.

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