Easy breakfast ideas UK

Egg & Veg Breakfast Muffins

Twelve egg muffins from one tin, ready in 30 minutes. Serves 4, about 30 minutes.

Egg & Veg Breakfast Muffins - AI-generated illustration

Photo: AI-generated illustration of the dish.

You'll need

  • 8 eggs
  • 1 red pepper, finely diced
  • 2 spring onions, sliced
  • 60g baby spinach, chopped
  • 60g Cheddar, grated
  • 2 tbsp semi-skimmed milk
  • 1 tsp vegetable oil, for the tin

Method

How to make it

  1. Heat

    Heat the oven to 190C (170C fan, gas 5). Brush the 12 holes of a muffin tin with the oil.

  2. Fill

    Share the pepper, spinach and spring onions between the 12 holes.

  3. Pour

    Whisk the eggs with the milk and most of the cheese, season with pepper and pour it over the veg, filling each hole about three-quarters full. Scatter over the rest of the cheese.

  4. Bake

    Bake for 18 to 20 minutes until risen, golden and set in the middle with no runny egg. Leave for 5 minutes, then run a knife round each one to lift it out.

Food safety

Cooked through means no runny egg in the middle. Leftovers: cool, get them into the fridge within 2 hours, eat within 2 days and reheat once until steaming hot.

Shopping list

  • Eggs x8
  • Red pepper x1
  • Spring onions x2
  • Baby spinach 60g
  • Cheddar 60g
  • Semi-skimmed milk
  • Vegetable oil

What's in a portion

247kcalCalories (estimated)
20gProtein (estimated)
2gCarbs (estimated)
18gFat (estimated)
6.5gof which saturates (estimated)
2gof which sugars (estimated)

Every figure is an estimate per portion, worked out from UK government food-composition data (CoFID). Your portions and brands will differ, so treat these as a guide. Salt not measured. How our recipes are made.

Allergens

Contains: egg, milk (cheese and milk).

Always check the label on anything packaged — recipes and brands vary, and we cannot see your packet.

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