Quick Breakfast Egg Muffins

Quick Breakfast Egg Muffins

Quick Breakfast Egg Muffins

Quick Breakfast Egg Muffins

Quick Breakfast Egg Muffins

These mini egg muffins are great for a quick breakfast or lunch on the go. They are delicious both hot and cold and stay fresh for up to 3 days in the fridge. Make them ahead of time to make sure you don’t miss out on a nutritious start to the day!

Portions:  9-12

Time:  25-30 minutes

Level: Easy


Tools:

  • muffin tray
  • chopping board
  • frying pan

Ingredients:

  • 1 courgette cut into small cubes
  • 2 spring onions, finely chopped
  • 1 tsp of semi fresh parsley
  • Handful of chives or any fresh herbs of choice, finely chopped
  • 6 large eggs 
  • Olive oil 
  • ½ tsp of paprika 

Method: 

  1. Preheat the oven to 180C and lightly oil your muffin tin. 
  2. Heat 1 tbsp of oil in a frying pan over a medium heat and add in your spring onions. Fry for 2 minutes before adding in your courgette slices. Remove from the heat and set aside to cool.
  3. Whisk the eggs together in a mixing bowl then add in your herbs, spiced and cooked veg. Mix well. 
  4. Pour the egg mixture into your muffin tins and bake for 15-17 minutes, until golden and cooked through. They should have puffed up.

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