Quick ham and egg muffins

Our egg muffin recipe is foolproof (providing you remember you’ve put the oven on…nope…we’ve never forgotten…honest!). But, if you’re anything like my brother, all meals must contain some kind of pig element (he is essentially 75% bacon). So, we’ve added ham (or bacon!) to this recipe to keep him (and you all) happy.

Don’t say we never give you anything!

Serves: Makes 12 muffins

How to make our quick ham and egg muffins:


6 eggs

125ml milk (any type)

125g goats cheese

5 handfuls of kale, chopped

100g of ham or bacon, cut up very small

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 ready:

For lunch, take 2 or 3 ham and egg 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!

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