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Savoury Egg and Cheese Muffins

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Preparation time: 58 min
Serves 10 people
4 Average Rating
Print Recipe
Published

Ingredients

  • 13 eggs
  • 2 cups (300 g) plain wholemeal (whole wheat) flour
  • 2 tsp baking powder
  • Sea salt and black pepper, to season
  • 60 g butter, melted and slightly cooled
  • ½ cup (125 mL) milk
  • 100 g ham off the bone, finely chopped
  • 1 ½ cups (150 g) tasty cheese, grated
  • ¼ cup chives, finely chopped

Method

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  1. Prepare an ice bath. Set aside.
  2. Bring a large pot of water to the boil then reduce heat to simmer. Carefully add 10 eggs to the pot of simmering water and cook for 8 minutes. Carefully remove eggs and place into ice bath until cool enough to handle. Peel eggs and set aside.
  3. Preheat oven to 190 C and line a muffin tin with 10 papers. Set aside.
  4. Place the wholemeal flour, baking powder and salt and pepper into a large bowl. Whisk to combine creating a well in the centre.
  5. Place the melted butter, milk and 3 remaining eggs into the well of the flour. Using a wooden spoon mix to combine. Add the ham, cheese and chives and carefully mix to combine.
  6. Fill each prepared muffin paper with a heaped tablespoon of the batter. Nestle a boiled egg into each. Top with remaining muffin batter ensuring the eggs are covered.
  7. Bake the muffins for 15-18 minutes or until golden and when pressed bounce back to the touch. Allow muffins to cool for 5 minutes in the tray before placing on a wire rack to cool completely. Enjoy.

Notes

  • This recipe is not freezer friendly

Recipe by Kayla Sciacca

Nutrition Per Serve

  • 151g Serving size
  • 1310kJ 313kcal Energy
  • 19.7g Protein
  • 16.6g Total fat
  • 7.7g Saturated fat
  • 19.1g Carbs (total)
  • 1.4g Carbs (sugar)
  • 413mg Sodium
  • 3.6g Fibre

Reviews

Overall Rating

Average Rating: 4

27 reviews

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