Breakfast Egg Muffins

I love eggs because they are so versatile and can be transformed into so many different dishes – from sweet to savoury, eggs are cheap, quick and easy. I haven’t made these Breakfast Muffins in a while but it was such a good batch, I had to share it. Muffins come out light and fluffy, cheese adds a nice crust and crunch and they are full of flavour and textures from the fillings.  You can pick and choose your own fillings and make them work for you, they make a great breakfast on the go (when made in advance) or a nice weekend brunch treat.

To make 4-5 muffins (feeds 1) you’ll need:

  • 3 Eggs, beaten
  • 100g Ham, roughly chopped
  • 6 Baby Corns, roughly chopped
  • 2 Spring Onions, finely sliced
  • 2 large handfuls of Spinach, pre cooked so it’s wilted
  • 60g grated Cheddar or Mozzarella
  • 1 tsp Piri Piri seasoning
  • Condiment of your choice for serving
  • Muffin tin
  • Oil spray or non stick moulds

How to:

  1. Heat up your oven to 180C
  2. In a large bowl mix together Eggs, Ham, Corn, Spring Onions and seasoning
  3. Divide the mixture between muffin moulds (should make 4-5 muffins)
  4. Put in the oven for 15 minutes, after 15 minutes carefully take the tray out and top off each muffin with cheese (more is definitely MORE in this case)
  5. Stick in the oven for 5 more minutes
  6. Take the muffins out, let them cool for a few minutes. Take them out of their moulds/tin and serve with a condiment of your choice (for me it’s either Mayo or Sriracha)


Once again, you can pick and choose your fillings, topping and seasoning. There is no right or wrong way to make these, and they also make a great picnic snack.

Anya xx

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