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Egg Muffins

Brenda Janschek
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins


  • 8 -10 eggs depending on size
  • ½ -1 cup of milk
  • 1 cup cheese grated cheddar, parmesan, crumbled feta
  • Your preferred filling eg: chopped up ham spinach, kale, cherry tomato, mushrooms, herbs, feta, leftover rice, whatever takes your fancy!
  • Sea salt and pepper to taste


  • Grease a muffin tin with butter or coconut oil
  • Preheat oven to 175 degrees C
  • In a measuring cup beat the eggs and milk
  • Divide the egg mixture equally between the holes
  • Add cheese to each muffins hole as well as your preferred filling
  • Bake for 15-20 minutes, until golden
  • Leave to cool slightly before removing from tray
  • Suitable for freezing


Make a double batch to make enough to pack in lunchboxes
Get the kids involved, a fun recipe for them to make
Wrap bacon or prosciutto into the muffin hole before filling with egg mixture.