Egg and Veg Breakfast Muffins
Baked egg and vegetable muffins for the week. One tray covers several mornings and reheats in a few minutes.
Ingredients
Nutrition
Per serving · estimated
Steps
Heat the oven to 180°C fan.
Grease a 12-hole muffin tin thoroughly with 1 tablespoon butter, ensuring you get into the corners.
Finely dice the red pepper, chop the spinach, halve the cherry tomatoes, and slice the spring onions.
Whisk the eggs with the milk, salt, and black pepper until fully combined with no streaks of white.
Stir in the vegetables and most of the grated cheddar, holding back a little cheese for the tops.
Divide the mixture between the 12 muffin holes, filling each about three quarters full.
Scatter the reserved cheese over the tops.
Bake for 20 to 22 minutes, until puffed and just set in the middle with no wobble.
Let them sit in the tin for 5 minutes, then run a knife round the edges and lift out onto a rack.
Cool completely before storing in a box to avoid condensation.
Notes
Makes about 12 muffins, roughly three per person across four people, or five mornings for one child. They keep four days in the fridge in a sealed box and freeze well for a month — move them to the fridge the night before. Reheat from chilled for 60 to 90 seconds in the microwave, or five minutes in a hot oven if you want the edges crisp again. Swap the vegetables for whatever needs using: courgette, mushrooms, sweetcorn, leftover roast veg. Wetter vegetables like courgette and mushroom should be cooked off first or the muffins go soggy. Chopping the veg the night before turns Sunday's job into fifteen minutes.
Notes
Makes about 12 muffins, roughly three per person across four people, or five mornings for one child. They keep four days in the fridge in a sealed box and freeze well for a month — move them to the fridge the night before. Reheat from chilled for 60 to 90 seconds in the microwave, or five minutes in a hot oven if you want the edges crisp again. Swap the vegetables for whatever needs using: courgette, mushrooms, sweetcorn, leftover roast veg. Wetter vegetables like courgette and mushroom should be cooked off first or the muffins go soggy. Chopping the veg the night before turns Sunday's job into fifteen minutes.