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Egg Muffins 3 Ways

Recipe

3 egg muffin recipes with tasty fillings to try. Perfect for breakfast or brunch.  

Serves: 12 people   |   Prep time: 10 minutes   |   Cooking time: 25 minutes

British   |   Breakfast   |   Gluten Free

  

Ingredients

  • 1 tbsp Soft Butter, for greasing the tin
  • 9 x Medium Eggs
  • 3 tbsp Milk
  • ½ tsp Salt
  • ½ tsp Pepper

Fillings 3 Ways

Chorizo and Yellow Pepper:

  • 50g Chorizo, cubed
  • ½ Small Yellow Pepper, diced
  • ½ tsp Crushed Chilli Flakes
  • 1 tsp freshly chopped Parsley
  • 25g Grated Mozzarella

Spinach and Tomato:

  • 25g Spinach, finely chopped
  • 6 x Tomatoes, halved
  • 1 tsp freshly chopped Basil
  • 25g Grated Mozzarella

Ham and Mushroom:

  • 50g Ham, roughly chopped
  • 75g Mushrooms, sliced
  • 2 x Spring Onions, sliced
  • 1 tsp freshly chopped Parsley
  • 25g Grated Cheddar

  

Method

  1. Pre-heat the oven to 200°C/180°C Fan/Gas Mark 6. Grease a 12-hole cupcake tin with the butter. Prepare the fillings as described above.
  2. Whisk the eggs, milk, salt and pepper together. In a small pan, cook the mushrooms for about 3 minutes until browned.
  3. Distribute the 3 fillings across the tin (there should be 4 of each flavour). Fill the holes with the egg mixture and then sprinkle the corresponding cheese over the mix. Bake for 20-25 minutes until cooked through. Serve warm.