Eggie Muffins

A tasty, nutrient dense addition to grazing tables, lunch boxes and snacks packed with vegetables and the protein, vitamins and essential fats of eggs. The vegetable mixture can be made ahead so that muffins can be whipped up in no time for entertaining, quick lunches or lunch boxes.

Makes 12-15 large muffins or 36-42 mini muffins
Requires approx. 45 minutes

What you need

• 1- 2 spring onions or 1/2 small brown onion finely chopped
• 1 celery stick finely chopped
• 1/2 red capsicum finely diced
• 1 corn cob (kernels sliced off the cob)
• 1 carrot grated
• 1/4 zucchini finely chopped
• 1-2 tbs coconut oil or olive oil
• 1 teaspoon salt
• 8 large eggs
• 2 bacon rashers, finely chopped (optional)
• 1/2 cup of natural yogurt (optional)
• 1/2 cup of milled or shredded hard cheese (optional)

What you do

• Preheat oven to 180 degrees
• Sauté vegetables with salt and oil in a fry pan on medium heat until soft and cooked through
• Place vegetable mix in a medium mixing bowl
• Add eggs, yogurt, cheese and bacon and whisk to combine
• Spoon into muffins pans lined with greased baking liners
• Bake for 20-25 minutes or until golden


Store in an airtight container in the fridge for 3-4 days. Can be frozen however eggs don't tend to thaw well. The vegetable mix above is a guide. You can use any vegetables you have available. As a rule of thumb use 1.5-2 cups of sautéed vegetable per 8 eggs. Vegetable mix can be made ahead and kept in fridge for a day or two to save time on baking day.

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