I first had Egg Muffins when doing Slimming World years ago, whilst Frankie isn’t keen on eggs & never has been, Jack seems to love them! I make different versions for me & Jack, as of course his can’t have as much seasoning as mine do! So I’ll detail them both below, I also freeze them & get them out the night before consumption for a handy healthy ‘on the go’ snack for both of us.
If you’re giving these a go, remember use non-stick oil as they love to stick to the sides. Also, I used Silicone muffin cases do not use paper because again they’ll stick! I don’t always use cases either, so don’t worry if you don’t have them!
Baby Friendly Recipe
This recipe will make 6 individual muffins. I go by a 1:2 ratio on eggs & how many muffins they’ll make so you can increase/decrease to suit.
You will need –
- 3 eggs
- Grated cheese
- Broccoli
- Milk
- *optional* Paprika
- Pre-heat your oven to 180
- Spray non stick oil into each individual muffin tray
- Grate a raw broccoli head into the cheese mixture
- Crack 3 eggs and whisk together
- Combine the broccoli & cheese with the eggs into a jug
- Add a splash of milk & paprika if desired
- Pour into the muffin tray
- Bake for 10-15 minutes until the they’ve risen and you can put a fork through the middle you’ll know the egg is cooked.
- Serve!
You can make so many variations, I like to use leftover veg, ham, onions, mushrooms etc. Literally anything!
Parent-Friendly Recipe
Again I go off a 1:2 ratio, egg to muffins, but I increase the seasoning to make them more flavoursome.
You will need –
- 3 eggs
- Ham
- Mushrooms
- Onion
- Paprika, Salt & Pepper
- Milk
- Pre-heat your oven to 180
- Spray non stick oil into each individual muffin tray
- Crack 3 eggs and whisk together
- Add your seasoning (onion flakes & garlic make it taste yummy!)
- Add a splash of milk & pour into the muffin tray
- Add your ingredients once the mixture is poured to ensure there’s an equal ratio in each muffin
- Bake for 10-15 minutes until the they’ve risen and you can put a fork through the middle you’ll know the egg is cooked.
- Serve!
I love using leftover chicken, chorizo, tomatoes & potatoes too to make a ‘spanish omelette’ flavour.
