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
    • Gluten Free

    Egg Muffins 3 Ways

    Recipe Information

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    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


    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.

    Whisk the eggs, milk, salt and pepper together. In a small pan, cook the mushrooms for about 3 minutes until browned.

    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.

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