breakfast muffin

Easy breakfast muffins recipe

This easy breakfast muffins recipe is not only perfect for breakfast but can also be eaten cold as a tasty lunchtime snack. Kids also love them as an alternative snack in their lunchboxes.


  • 3 eggs, whisked
  • 6 slices prosciutto
  • 25g finely chopped capsicum
  • 25g garlic chives finely chopped
  • 2 sheets puff pastry, partially thawed


  1. Cut six 9cm rounds from puff pastry and use to line 6cm muffin tray. Pre-heat oven to 180 degrees.
  2. Place the pastry in each muffin tray. Line the inside of the pastry case with prosciutto, allowing the fatty edge to extend above the case slightly.
  3. Spoon capsicum and chives into cases and pour over egg.
  4. Bake for 20 minutes or until pastry is brown.
  5. Serve with tomato relish

Serve with tomato relish. Check out next month’s edition for the tomato relish recipe. This condiment will make any breakfast dish extra delightful.

Prep time: 10 min | Cook time: 20 min | Serves 6

About Melissa Frohloff

Melissa is Bush 'n Beach Fishing magazine's celebrity chef. She is happy to share all her tasty recipes.

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