easy-egg-muffin-recipe

Egg muffins

We love eggs here at Anything But Sandwiches! Boiled, fried, scrambled, poached, in fried rice, in frittatas, in sponge cakes, in brownies, in…we may have wandered from the point a bit.

Anyway! We think eggs are pretty cool. As a complete protein, they contain all the amino acids essential to balancing your hormones, building and repairing muscle, and making sure your neurotransmitters (the things that send messages from your brain to the rest of your body) function. They fill you up and they taste grrrreat (sorry, turned into Tony the Tiger for a second there).

This recipe is a great one to make up at the weekend. You can freeze half and keep the other half in the fridge. They’re perfect warmed on a plate with a side of green beans or tender stem broccoli. But they’re also really useful snacks to eat straight out of the fridge at 3.30pm when you’re grazing for wotsits.

Serves: Makes 12 muffins

Egg muffins step-by-step.
easy-eagg-muffin-recipe-ingredients
easy-egg-muffin-recipe
plate-of-easy-egg-muffins

Ingredients:


6 eggs

125ml milk (any type)

125g goats cheese

5 handfuls of kale, chopped

1 pepper, finely chopped

Pinch of salt and pepper

1/4 tsp cayenne pepper if you like it spicy

2 handfuls of frozen peas, or 1 cup of broccoli

What to prep:


Preheat the oven to 180 degrees


Grease a 12 hole muffin tray


Beat the eggs


Add all the other ingredients and mix well.


Divide the mixture evenly between the 12 holes


Bake for 20-25 minutes


Once cooled, pop in the fridge/freezer as required.


When you’re hungry


For lunch, take 2 or 3 muffins out of the fridge and pop in the microwave for 1 minute to warm.


Steam the broccoli or peas for around 5 minutes.


For a snack, take the box out of the fridge, add sriracha for a dipping sauce (or something less fiery) and scoff away!


Nutrition Fast Facts

Eggs are pretty much the perfect food and are among the most nutritious foods on the planet, containing a little of almost every bit of goodness you need.  On top of everything else, they are also cheap, easy to prepare, go with almost any food and taste awesome!

Key ingredients you need make our egg muffins
miso-paste
Eggs
egg-muffin-recipe-red-peppers
Brown rice
egg-muffin-recipe-kale
Kale
egg-muffin-recipe-chilli
Cayenne pepper

KEEP YOUR LUNCH FRESH! Subscribe to our newsletter and get new lunch ideas every week plus we’ll send you a free recipe book! You can also follow us on Facebook and Instagram for all our latest updates, recipes and other content.

Your printable recipe card…
easy-egg-muffin-recipe

Easy egg muffins

Share on Facebook
Eggs are pretty much the perfect food and are among the most nutritious foods on the planet, containing a little of almost every bit of goodness you need. These easy egg muffins will hit the spot either as a snack or as part of lunch on the go.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Lunch, Main Course, Side Dish, Snack
Servings 12 muffins

Equipment

  • muffin tray
  • Spatula
  • fork
  • mixing bowl

Ingredients
  

  • 6 eggs
  • 125 ml milk (any type)
  • 125 grams goats cheese
  • 5 handfuls kale, chopped
  • 1 pepper, finely chopped
  • 1/4 tsp cayenne pepper if you like it spicy
  • 2 handfuls frozen peas, or 1 cup of broccoli

Instructions
 

  • Preheat the oven to 180 degrees
  • Grease a 12 hole muffin tray
  • Beat the eggs
  • Add all the other ingredients and mix well.
  • Divide the mixture evenly between the 12 holes
  • Bake for 20-25 minutes
  • Once cooled, pop in the fridge/freezer as required.
  • For lunch, take 2 or 3 muffins out of the fridge and pop in the microwave for 1 minute to warm.
  • Steam the peas or broccoli for around 5 minutes.
  • Serve and enjoy!

Notes

For a snack, take the box out of the fridge, add sriracha for a dipping sauce (or something less fiery) and scoff away!
Keyword chilli, egg muffins, eggs,, kale,, muffins, red pepper
Try these recipe ideas