Egg Brunch Muffins
It’s baked eggs, but not as we know it! These Egg Brunch Muffins are a great batch-cook recipe for a heathy to-go breakkie, brunch or lunch. Packed with red peppers, peas, and cherry tomatoes, they are super tasty hot or cold. Take even the youngest of eaters on a food adventure with this marvellous muffin recipe.
- 10 Mins.
- 35 Mins.
- 8 muffins
Ingredients
6 small new potatoes, diced
4 large eggs
3 tbsp milk
½ red pepper, deseeded and finely diced
50g frozen peas
2 tbsp fresh basil, chopped
50g Cheddar cheese, grated
8 cherry tomatoes, chopped in half
For best results use a 12-hole silicone muffin tray
4 large eggs
3 tbsp milk
½ red pepper, deseeded and finely diced
50g frozen peas
2 tbsp fresh basil, chopped
50g Cheddar cheese, grated
8 cherry tomatoes, chopped in half
For best results use a 12-hole silicone muffin tray
Method
- Preheat the oven 180˚C Fan.
- Cook the potatoes in boiling water for 15 minutes. Drain, cool and dice.
- Beat the eggs and milk together in a bowl. Add the diced potatoes, red pepper, peas, Cheddar cheese, tomatoes and basil. Mix together.
- Spoon the mixture into 8 muffin holes. Bake for around 20 minutes until well risen, golden brown and set in the middle.
- Leave to cool slightly before removing from the muffin trays. Now pack them into their lunchboxes (that goes for grown-ups too!)
Annabel’s award-winning Baby & Toddler Recipe App
Your ultimate feeding tool for babies, toddlers and the whole family with 1000+ simple and nutritious recipes, plus a host of helpful features and new recipes to your phone every week.
Special Offer! Save 50%
Just £5.99 for 3 months with code AK50
Try for 7 days for FREE
Related Products
Similar products you might enjoy!
