Breakfast eggs aren’t limited to being poached, scrambled, fried, or boiled, but making an omelette is more time-consuming than opting for plain eggs on toast. While both offer a delicious and nutritious start to the day, egg recipes that can be made in advance mean there’s no reason to skip breakfast, even when you’re in a rush.
British Lion Eggs notes that eggs are a natural source of many nutrients, including high-quality protein, vitamins and minerals. They are also naturally rich in vitamin B2 (riboflavin), vitamin B12, vitamin D, selenium and iodine, plus vitamin A. It’s why a registered dietitian and cookbook author, Romina Bertinazzo, packs them into her savoury muffin recipe.
The family-friendly recipe debuted in her cookbook Yummy Little Belly, in which Romina notes: “These muffins are quick to make, delicious and packed with veggies.
Not only are the muffins quick to make, in just 25 minutes, but you only need four ingredients.
Breakfast egg muffin recipe
Ingredients
Three large eggs
30g cheddar cheese, grated
10g spinach leaves, chopped
Two cherry tomatoes, sliced
Two tablespoons grated Parmesan, for sprinkling (optional)
Method
Each muffin requires half an egg, and the original recipe makes six muffins. First, decide how many muffins you will make, then prepare your muffin trays with muffin cases accordingly.
Preheat the oven to 180C/160C Fan/350F/Gas Mark 4 to ensure it is nice and hot before baking the egg cups.
Crack the eggs into a large bowl or jug before adding the grated cheese and spinach. Stir to combine. If you want to add anything extra, like seeds or chopped ham slices, stir these through now.
Portion the finished mixture into the six or 12 muffin cases and top each one with a slice of cherry tomato and a sprinkling of Parmesan cheese, if using.
Cook the muffins for 20 to 25 minutes until they are golden on top. Remove them from the oven and allow them to cool slightly before serving. Once cooled, keep the cooked muffins in an airtight container and place them in the fridge.
They should stay fresh for up to three days.
