Egg & Ricotta Breakfast Muffins

This recipe is so easy and quick. 

A great 'grab and go' breakfast. They can also be made the night before and heated up.



  • 6 eggs
  • 115g of Ricotta Cheese
  • 1 Tablespoon of coconut oil
  • 3 crushed cloves of garlic or a sprinkle of garlic granules
  • A couple of handfuls of spinach
  • 1 spring onion
  • 6 Shitake mushrooms chopped up
  • 3 rashers of bacon or slices of smoked salmon (optional - there is plenty of flavour without)
  • Salt to taste
  • Muffin tin (I use silicon muffin containers as so much easier to get the end product out!)


  • Mix the eggs and ricotta together, with the salt to taste.
  • Put the chopped spring onion and garlic in a pan and saute. Add the mushrooms and spinach (and bacon if you are including it).
  • Add the contents of the pan to the egg mixture and put into the muffin moulds (be sure not to fill to the top as they will rise slightly).
  • Cook at 160c for 30 minutes (once done they should be firm to touch without any liquid remain on the top of each muffin.