Fridge Friend Recipes
Vegetable Egg Muffins recipe
Baked egg muffins studded with vegetables for an easy grab-and-go bite. They are fluffy, satisfying and versatile.
25 min · Easy · British Jump to method
Ingredients
- 6 Eggs
- 50 ml Milk
- 180 g Vegetables
- 10 g Butter
- 50 g Cheese
- 2 Spring onions
- 1 tbsp Herbs
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 122 kcal |
| Protein | 8.9 g |
| Carbohydrates | 3.7 g |
| Fat | 8.4 g |
| Saturated fat | 3.7 g |
| Fibre | 1.1 g |
| Sugar | 2 g |
| Sodium | 185 mg |
Why this works
Moderate-calorie, protein-rich savoury snack with relatively low carbohydrate content, but moderate saturated fat from eggs, cheese and butter.
High-quality protein. Eggs and cheese provide complete protein, supporting muscle maintenance and satiety.
Micronutrients. Eggs contribute vitamin B12 and vitamin D, while the mixed vegetables and spring onions add folate and vitamin C.
Saturated fat and sodium. Cheese and butter increase saturated fat, and sodium may be moderate depending on the cheese used.
Method
- Preheat the oven to 190°C (Fan 170°C, 374°F, Gas Mark 5) and grease a muffin tin with butter.
Put the tin on the middle shelf so the heat circulates evenly, and make sure the butter coats the base and sides in a thin film to stop the eggs sticking as they rise.
- Whisk the eggs with milk, salt and pepper.
Whisk just until the yolks and whites are fully blended and the mixture looks pale and slightly frothy; over-whisking can make the muffins a little tough rather than tender.
- Stir in the chopped vegetables and divide the mixture between the muffin holes.
If the vegetables are wet, pat them dry first so they do not thin the custard, and leave a little space at the top of each hole because the mixture will puff as it bakes.
- Bake for 15 to 18 minutes until set and lightly golden.
Check the centres by giving the tin a gentle wobble: they should be softly set with only a slight tremble, not sloshy, and the tops should be lightly bronzed rather than deeply browned.
- Cool slightly before lifting out and serving.
Let the muffins sit in the tin for a few minutes so they firm up, then loosen the edges with a small knife if needed; turning them out too soon can make them break apart.
Other Vegetable Recipes
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Garlic and Herb Cheese Stuffed Omelette
12 min · A fluffy omelette filled with garlic-and-herb cream cheese and melted mozzarella, with sweet pepper on the side. It is a quick, restaurant-style brunch using only a few ingredients.
Vegetable and Cream Cheese Savoury Bake
50 min · A comforting, golden baked dish with tender vegetables folded through a rich cream cheese and egg custard. Finished with a buttery top, it is hearty enough for brunch, lunch, or a light supper.
Vegetarian Mince Potato Frittata with Peppers and Spinach
35 min · A golden frittata loaded with potatoes, vegetarian mince, peppers, and spinach, then finished with cheddar cheese. Serve warm for a light yet filling vegetarian dinner.
Baked Egg and Vegetable Flan
35 min · This savoury flan combines eggs, milk and colourful vegetables in a soft, sliceable bake. It is an easy make-ahead lunch that tastes great warm or cold.
Balsamic Cheese and Salad Tartlet Filling
25 min · A savoury, creamy filling of salad, cheese and eggs finished with a sharp balsamic note. It works beautifully as a light lunch or elegant starter.
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