Recipes and Cooking

Egg muffins three ways

Published Category Style Occasion
egg muffins x3 7785 Preparation time 35 mins Serves 6 people


Base recipe:
6 eggs
½ cup milk
2 tbs plain flour


Tomato, fetta & chives
250g tomatoes, quartered, deseeded, diced
150g fetta, crumbled
2 tbs finely chopped chives

Cheese and veggies
100g broccolini, roughly chopped
1 large carrot, grated
¾ cup frozen peas
¾ cup grated cheddar cheese

Zucchini, corn & mozzarella
2 zucchini, grated
2 x 125g can sweet corn kernels, drained
¾ cup grated mozzarella


Preheat oven to 180C. Line 6 Texas muffin moulds with paper cases. Whisk eggs, milk and flour in a medium bowl. Season with salt and white pepper. Add one of the fillings and spoon into prepared muffin cases. Bake for 20-25 minutes or until puffed and cooked through. Transfer to a wire rack to cool. Serve or wrap cold muffins in plastic wrap. Place wrapped muffins into clip lock bags or airtight containers and place in freezer for up to 2 months.

Cherry tomatoes, fetta & chives filling
Add chopped tomatoes, fetta and chives to egg mixture. Season with salt and pepper.

Cheese and veg
Add broccolini, carrot and peas to a saucepan of boiling water. Cook for 2 minutes or until just tender. Drain and rinse under cold water. Drain well and add to egg mixture with cheese. Season with salt and pepper.

Zucchini, corn & mozzarella
Grate zucchini and using your hands, squeeze as much liquid as possible from zucchini. Add zucchini, corn and mozzarella to egg mixture.