Grab-And-Go Egg Muffins

I love that these egg muffins are so easy to make, you can make a batch of them at at ime and freeze them or keep them in fridge and simply microwave them for a minute when you feel like having one. Mix and match all sorts of ingredients to create as many different variations as you wish. I enjoy making them with cherry tomatoes, ham, goats cheese, feta, serrano ham, smoked salmon, basil, coriander, peppers etc
Serves 6

  • 6 eggs
  • 3 slices of ham, smoked salmon etc
  • Chop up some of your favourite vegetables (onions, peppers, spinach…)
  • Select a cheese (gruyère, feta, cheddar, goats cheese…) (optional)
  • Add herbs (optional)
  • Salt & pepper
  1. Preheat the oven to 190 degrees Celsius and grease a muffin tin.
  2. Beat the eggs in a bowl and season.
  3. In the muffin tins, evenly distribute the meat and veg so that you fill half the muffin wells.
  4. Take the eggs and add 2-3 tablespoons to fill the remaining muffin wells.
  5. Top off each uncooked muffin with the cheese and herbs.
  6. Bake for approximately 15 mins.
Egg, Spinach, Feta & Red Pepper Muffin
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