Breakfast Muffins

Recipe by Holly Meehan

Mini Cheesy Breakfast Muffins are a real favourite in our house.

As we make these in silicone cupcake cases they are small enough for kids to tackle but big enough on taste to tempt any adult.

Mostly we use this recipe for breakfast. Packed into each little muffin you will find all the goodness and flavour of a full Irish breakfast...eggs, tomatoes, rashers and even some cheese! Nutritious and delicious on their own or great served with toast and beans. A good start to any day.

These muffins are easy-peasy to make. They don’t require the labour of standing over a grill or frying pan till the last minute, while the rest of the family tuck in to breakfast...with this recipe mum (or me!) actually gets to have breakfast with us even when cooking for visitors plus us!  

For  a lunchtime variation these muffins are great served with rocket and cherry tomatoes. The filling can also be varied to cater for different tastes (but these are our favourite!). Finely chopped peppers, sauteed leeks, chopped salami have all been tried in our house.


3  large free range eggs

100ml milk

Freshly ground black pepper

75g mature  white cheddar cheese

6 thick cut, smoked back rashers

Bunch fresh parsley

Chives and cherry tomatoes to garnish


2 slices brown bread, toasted and cut in triangles.


  1. Lightly grease muffin tin. Pre heat the oven to 180 C.
  2. Trim rashers, grate cheese, chop tomatoes and parsley.
  3. Lightly brush grill tray with oil before heating. When heated cook rashers for few minutes on both sides.
  4. In the meantime, arrange a layer of sun dried tomatoes and cheese in each muffin case.
  5. Remove rashers from heat, cool a little and chop finely.
  6. Now add rasher pieces and parsley on top of cheese.
  7. Using a hand blender, whisk together the eggs, pepper and milk, in a jug, until light and fluffy.
  8. Carefully pour the egg mix over the dry ingredents in the muffin tin.
  9. Place in oven for about 12 minutes until egg is set and muffins have a golden glow. While the muffins cook, cut tomatoes into ‘waterlilies’. Heat serving plates.
  10. When muffins are ready serve immediately on heated plates, topped with prepared tomatoes and chives.



  • For a more substantal breakfast these are great served with triangles of toast and some beans.
  • For lunch, serve with rocket and cherry tomatoes.

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