Ricotta Breakfast Muffins


  • 1 cup ricotta
  • 4 eggs
  • 1/2 onion
  • 1/4 cup bacon (optional)
  • 2 cups veggies of your choice (mushrooms, capsicum, zucchini, cherry tomatoes)
  • 2 tsp oregano
  • 2 tsp basil
  • salt
  • pepper


  • Prep Ingredients: Chop the bacon into small pieces if using.
  • Preheat the oven at 180°C.
  • Combine the ricotta and eggs into a large bowl. Stir until well mixed and set aside.
  • In a frying pan, sauté onion and bacon. Once the onion begins to soften add the additional 2 cups of veggies.
  • Cook for an additional 5 minutes or until the vegetables start to soften.
  • Combine ricotta mix, veggies, oregano and basil and stir thoroughly.
  • Pour evenly across 6 small muffin tins.
  • Bake in the oven for 15-20 minutes or until the edges start to brown.
  • Allow to cool on a wire rack before serving!