Egg Muffins

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

Prep: 15 mins
Cook: 25 mins
Difficulty: Easy
Serves: Makes 8 Muffins


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)


  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. 
  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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