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These muffins are a perfect on the go meal with a great balance of protein, savory flavors, and a touch of freshness from the dill and tomato. They’re not only easy to make and extremely customizable, but also great for meal prepping. Add boiled potatoes next time! Or maybe some chorizo? Sky’s the limit here!


  • 8 large eggs
  • 4 slices of bacon, cooked and crumbled
  • 1 medium tomato, finely chopped
  • 200 grams (2 cups) of grated cheese (like cheddar or mozzarella)
  • 2 tablespoons of fresh dill, chopped
  • Salt and pepper, to taste
  • Optional: a splash of milk (about 30 ml or 2 tablespoons)


  • Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
  • Cook the bacon slices until crispy, then let them cool on a paper towel before crumbling them.
  • In a large bowl, beat the eggs. Add a splash of milk if desired for fluffier muffins.
  • Stir in the crumbled bacon, chopped tomato, grated cheese, and chopped dill. Season with salt and pepper to taste.
  • Grease a muffin tin or line it with muffin papers.
  • Pour the egg mixture into the muffin cups, filling each about 3/4 full.
  • Bake in the preheated oven for 20-25 minutes, or until the muffins are set and lightly golden on top.
  • Let the muffins cool for a few minutes before removing them from the tin.


Kids can assist by cracking the eggs, stirring the mixture, and adding the chopped tomato, cheese, dill, and crumbled bacon.


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