Quick answer
What makes this recipe work
These egg muffins are a useful batch-cook staple. Make twelve, freeze half, and use them for breakfast, lunchboxes, or post-gym snacks.
Cook mode
Prep bench
6
Scaled cost
£4.08
Checked
0/5
Step 1 of 45 min
Heat oven
Heat oven to 180°C and grease a muffin tin well.
Gluten-free safety during cooking
- - Use a clean muffin tin if it has baked wheat muffins.
- - Check grated cheese for anti-caking ingredients if sensitive.
Ingredients
- 10 whole Eggs
- 80 g Cheddar
- 150 g Frozen peppers
- 80 g Spinach
- 80 ml Milk
Equipment
- Muffin tin
- Mixing jug
- Whisk
Method
- 1
Heat oven
5 minHeat oven to 180°C and grease a muffin tin well.
- 2
Mix
3 minWhisk eggs with milk, salt, pepper, and grated cheddar.
- 3
Fill
4 minDivide peppers and spinach between muffin holes, then pour egg mix over.
- 4
Bake
18 minBake until set and lightly golden. Cool before storing.
Budget swaps
- Use frozen vegetables.
- Use whatever small cheese ends are in the fridge.
Substitutions
- Use dairy-free cheese and milk if needed.
- Use ham, sweetcorn, or mushrooms instead of peppers.
- Use silicone muffin cases for easier removal.
Serve with
- Salad
- Baked beans
- Fruit
Storage
- Refrigerate for up to three days.
- Freeze individually for up to two months.
- Microwave from chilled or reheat gently in an oven.
FAQs
Can I freeze egg muffins?
Yes. Freeze individually, then reheat until piping hot before eating.
