Cheesy egg & noodle muffins

Make some cheesy egg and noodle muffins for lunchboxes. They’re packed full of veg – we used broccoli and carrots, but peas, courgette and peppers also work.

  • Prep:10 mins
    Cook:19 mins
  • Serves 8

Nutrition per serving

  • kcal 95
  • fat 5g
  • saturates 2g
  • carbs 5g
  • sugars 0g
  • fibre 1g
  • protein 6g
  • salt 6g


  • 1 portion medium wholemeal noodles
  • 4 eggs
  • 100g mixed veg of your choice, finely chopped if needed
  • 50g cheddar, grated
  • 1 tsp soy sauce


  1. Heat the oven to 200C/180C fan/gas 6. Cook the noodles following pack instructions.

  2. Meanwhile, whisk the eggs in a bowl. Add the veg, cheddar and soy sauce, season and mix to combine.

  3. Drain the noodles and rinse under running cold water to halt the cooking process. Shake off any excess water and pat dry using kitchen paper, if needed. Cut the noodles into small pieces using kitchen scissors and add to the egg mixture. Stir well to combine.

  4. Line an eight-hole muffin tin with paper cases, then fill the cases with the mixture. Bake for 16 mins, or until just set. Leave to cool slightly before serving, or cool completely. Can be eaten hot or cold. Will keep chilled for up to three days in an airtight container.

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