Easy 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
  • Easy

Nutrition per serving

  • kcal 229
  • fat 16g
  • saturates 5g
  • carbs 2g
  • sugars 2g
  • fibre 2g
  • protein 17g
  • salt 0.6g

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

  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.