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Simple Egg Muffins

Recipe by Aliba

  • Time needed: 45 minutes •
  • Calories per serving: 200 •
  • Servings: 3 •
  • Difficulty: 2
  • Rating: 5.00 based on 11 reviews

A portable breakfast, brunch or lunch…easy to make and really tasty!

Ingredients

• 4 eggs (small,are fine)
• 4-5 button mushrooms, chopped small
• 100g full fat cottage cheese
• A slice of ham, chopped OR a rasher of bacon cooked and chopped OR small amount of Feta, crumbled (optional)
• A dozen baby spinach leaves, shredded

Method

-Cook the mushrooms in a non - stick pan (make sure the water has drained from them)
-Beat the eggs with the cottage cheese and season
-Lightly grease a 6 hole muffin pan with oil ( I use a silicon muffin tray and a bit of coconut oil on my finger to do this)
- add the mushrooms, cooked bacon/ham or feta (if using) and the spinach equally in the muffin pan
- bake at 180 for 30-35 minutes
Lovely warm or cold, they work out at under 100 calories each so a couple of these make a great breakfast or lunch. They also store in the fridge for a few days.

14 reviews for “Simple Egg Muffins”

  • review by:
    20 Feb 2016 at 19:26
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    I might try this and add a bit of smoked salmon too! I will report back. Thanks for sharing

  • review by:
    22 Feb 2016 at 21:17
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    I don’t own a muffin tin so I used my yorkshire pudding tin. So because they were smaller I reduced the cooking time by about 5-7 mins. Very easy to prepare, and I’ve made these in advance for my lunch, but I’ve had to try one and it was super tasty. Great recipe. Thank you.

  • review by:
    25 Feb 2016 at 10:35
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    Easy to cook, tastes delicious. Satisfying and sufficient lunch.

  • review by:
    27 Feb 2016 at 14:00
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    Super tasty and easy to prep. I’m going to try freezing two of them.

  • review by:
    2 Mar 2016 at 13:53
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    I left out the mushrooms & bacon and instead added 25g soft goats cheese, a few chopped spring onions and some chopped mint & basil. Very tasty! Made 6 medium muffins, ate 2 warm from the oven with salad and will save the other 4 to take as part of work-day lunches.

  • review by:
    3 Mar 2016 at 01:15
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    Lovely – Yet to Try but Interesting with cottage cheese to bind – Well Done

  • review by:
    8 Mar 2016 at 22:06
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    I love this recipe. An easy lunch to prepare the night before. Very easy to make, tasty and adaptable if you want to add different flavours. Thanks

  • review by:
    13 Mar 2016 at 19:12
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    Just made these – fabulous! I added 30g of asparagus tips and then grated 40g goats cheese over the top. I made 8 muffins rather than 6, so the extra calories were offset!! Looking forward to tomorrow’s packed lunch already!! :o) ReneeGo – how did you get on with the freezing?

  • review by:
    22 Mar 2016 at 19:23
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    Delicious!! My daughter loved them even after she found out they had cottage cheese in them. My husband and daughter ate the rest after I took two out for lunch tomorrow. Thanks for the recipe Aliba.

  • review by:
    23 Mar 2016 at 11:12
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    These muffins are so easy and delicious. I made mine with feta cheese and served with fried tomatoes for both breakfast and lunch. I’ve used the oven to reheat them and they are just as good as fresh (they’d probably go a bit soggy in the microwave). I haven’t tried them cold. They are likely to become a regular breakfast. Yum.

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