Recipes and Cooking

Savoury Egg and Cheese Muffins

Kayla Sciacca Savoury Egg and Cheese Muffins 6 landscape Preparation time 58 mins Serves 10 people


  • 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


  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.


  • This recipe is not freezer friendly

Recipe by Kayla Sciacca