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A group of easy egg muffins

Easy egg muffins

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A star rating of 4 out of 5.25 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 8 (serves 4)

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
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal229
fat16g
saturates5g
carbs2g
sugars2g
fibre2g
protein17g
salt0.6g
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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)

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. 

Goes well with

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A star rating of 4 out of 5.25 ratings
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