Fridge Friend Recipes
Cheesy Mustard Egg Muffins recipe
Baked egg muffins packed with melted mozzarella and a subtle mustard kick. They are portable, savoury and ideal for breakfast or a quick lunch.
25 min · Easy · British Jump to method
Ingredients
- 100g Mozzarella shredded cheese
- 6 Eggs
- 1 tsp Mustard
- 50ml Low Fat Milk
- 10g Butter
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 203 kcal |
| Protein | 16.2 g |
| Carbohydrates | 2 g |
| Fat | 14.3 g |
| Saturated fat | 6.5 g |
| Fibre | 0 g |
| Sugar | 1.8 g |
| Sodium | 191 mg |
Why this works
A high-protein, low-carb savoury breakfast or snack, but relatively high in saturated fat and calories from cheese, eggs and butter.
High-quality protein. Eggs and mozzarella provide complete protein, supporting muscle repair and satiety.
B12 and choline. Eggs are a good source of vitamin B12 and choline, important for energy metabolism and normal brain function.
Sodium and saturated fat. Mozzarella, butter and mustard add some sodium and saturated fat, so portions are worth keeping in mind if these are eaten often.
Method
- Preheat the oven to 190°C (Fan 170°C, 374°F, Gas Mark 5) and lightly butter a muffin tin.
Let the oven come fully up to temperature before the tray goes in, and use the butter to coat the base and sides so the muffins release cleanly rather than catching at the edges.
- Beat the eggs with the low fat milk and mustard until smooth.
Whisk until the mixture looks even in colour with no streaks of yolk or mustard left, but stop before it turns foamy so the muffins bake with a smoother texture.
- Stir in the mozzarella.
Fold the cheese through rather than beating hard, so it stays evenly distributed and does not clump into one dense layer.
- Divide the mixture between the muffin holes.
Fill each hole only about three-quarters full to leave room for the eggs to rise without spilling over the top.
- Bake for 15–18 minutes until puffed, set and lightly golden. Leave to cool slightly before removing from the tin.
Watch for the centres to lose their wobble and the tops to turn pale gold; if they are still very soft in the middle, give them another minute or two before removing.
Other Mustard Recipes
Cheese and Bread Strata with Dijon and Herbs
45 min · A savoury, comforting baked bread and cheese casserole with a golden top and a soft, custardy centre. It’s an excellent way to turn simple bread and cheese into a satisfying brunch or light supper.
Rich Cheese and Egg Salad Gratin
25 min · A bubbly, savoury gratin of salad, eggs and cheese with a gentle creamy finish. It is a comforting way to turn simple ingredients into a proper meal.
Cheese and Ham Pancakes
35 min · Savoury cheese and ham pancakes, a classic Pancake Day dinner using a simple batter filled with cheddar, ham and a creamy white sauce.
Creamy Mustard Egg and Salad Toss
15 min · A warm, creamy salad with softly cooked eggs and a tangy mustard dressing, finished with plenty of crisp leaves and a little cheese for richness.
Butter and Mustard Breakfast Muffins
30 min · Fluffy savoury muffins with a soft crumb and a gentle mustard warmth, brightened by tangy yoghurt. They are excellent for breakfast boxes or a quick grab-and-go snack.
Cheesy Mustard Baked Eggs
20 min · Baked eggs with a sharp mustard kick and a bubbly cheese topping, making a comforting and quick savoury dish.
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