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Easy egg muffins

A group of easy egg muffins

Easy egg muffins

Name: Easy egg muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Makes 8 (serves 4)
Ingredients: 1 tbsp oil; 150g broccoli finely chopped; 1 red pepper finely chopped; 2 spring onions sliced; 6 large eggs; 1 tbsp milk; large pinch of smoked paprika; 50g cheddar or gruyère, grated; small handful of chives chopped (optional)

Esther Clark

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Makes 8 (serves 4)

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 4.3 out of 5.61 ratingsRate

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Make these mini egg muffins for an easy breakfast or lunch with the kids. Add chopped ham, bacon or smoked salmon, if you fancy

Gluten-free

Nut-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp oil
150g broccoli

finely chopped
1 red pepper

finely chopped
2 spring onions

sliced
6 large eggs
1 tbsp milk
large pinch of smoked paprika
50g cheddar

or gruyère, grated
small handful of chives

chopped (optional)

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Nutrition: Per serving

kcal229
fat16g
saturates5g
carbs2g
sugars2g

low
fibre2g
protein17g

high
salt0.6g

Method

step 1

Heat the oven to 200C/180C fan/gas 4. Brush half the oil in an 8-hole muffin tin. Heat the remaining oil in a frying pan and add the broccoli, pepper and spring onions. Fry for 5 mins. Set aside to cool.
step 2

Whisk the eggs with the milk, smoked paprika and half the cheese in a bowl. Add the cooked veg. Pour the egg mixture into the muffin holes and top each with the remaining cheese and a few chives, if you like. Bake for 15-17 mins or until golden brown and cooked through.

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A star rating of 4.3 out of 5.61 ratings

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