BLW – Egg Muffins

BLW – Egg Muffins

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
  1. Pre-heat your oven to 180
  2. Spray non stick oil into each individual muffin tray
  3. Grate a raw broccoli head into the cheese mixture
  4. Crack 3 eggs and whisk together
  5. Combine the broccoli & cheese with the eggs into a jug
  6. Add a splash of milk & paprika if desired
  7. Pour into the muffin tray
  8. 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.
  9. 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
  1. Pre-heat your oven to 180
  2. Spray non stick oil into each individual muffin tray
  3. Crack 3 eggs and whisk together
  4. Add your seasoning (onion flakes & garlic make it taste yummy!)
  5. Add a splash of milk & pour into the muffin tray
  6. Add your ingredients once the mixture is poured to ensure there’s an equal ratio in each muffin
  7. 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.
  8. Serve!

I love using leftover chicken, chorizo, tomatoes & potatoes too to make a ‘spanish omelette’ flavour.

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