Easy Egg Muffins

Easy Egg Muffins

122kcal per serving
30 mins
8servings
Preferences Vegetarian Under 300 calories Healthier Choice Breakfast Lunch Prepare ahead Speedy Meals Budget Friendly Meals
Allergens Contains egg Contains milk

ingredients

  • 1 tbsp olive oil 
  • 6 large eggs
  • 60g cheddar, grated
  • 150g broccoli, chopped
  • 2 spring onions, sliced
  • 1 rep pepper, diced
  • 2 tsp smoked paprika 
  • 1 tbsp milk
  • salt & pepper to taste

nutrition facts

Per average serving:
energy 505 kJ / 122 kcal
6 %
fat 8.5 g
12 %
saturates 3 g
15 %
Sugars 1.3 g
1 %
salt 0.32 g
5 %

of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal

method

  1. Heat the oven to 200C/180C fan.
  2. Brush half the oil in a muffin tin.
  3. Heat the remaining oil in a frying pan and add the broccoli, pepper and spring onions. Fry for 5 minutes or until slightly softened. Set aside.
  4. In a jug, whisk the eggs with the milk, paprika and half the cheese. Then add the cooked veg.
  5. Pour the egg mixture into the muffin holes and top each with the remaining cheese.
  6. Bake for 15-20 mins or until golden and cooked through. 

Top tip: Swap the vegetables to use up what you already have in your fridge! One cooked, store in an airtight container in the fridge. 

Important information

*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.

Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.