DINNER IN 25 MINUTES
PANTRY-FRIENDLY
1
Step 1
Heat the oven to 180°C and grease a 12-hole muffin tin.
DINNER IN 25 MINUTES
PANTRY-FRIENDLY
EGGS · BREAKFAST
Egg and Cheese Breakfast Muffins
Make-ahead egg and cheese breakfast muffins with spinach and pepper. Bake 12 mini frittatas in 25 minutes.
Total time25 min
YieldServes 6
DietVegetarian
Shopping9 ingredients
DifficultyEasy
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Ingredients
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Method
5 steps · about 25 minutes total
2
Step 2
Whisk the eggs and milk with salt and pepper.
3
Step 3
Divide the pepper, spring onions, spinach and most of the cheese between the holes.
4
Step 4
Pour over the egg mixture and top with the remaining cheese.
5
Step 5
Bake for 15 to 18 minutes until puffed and set in the middle.
Before you serve
Cooking notes & good-to-know answers.
Small details for confident timing, useful swaps, and safer leftovers.
Cooking notes
Grease the tin well, or use silicone moulds, so the muffins come out cleanly.
Keep for three days in the fridge and reheat for 30 seconds in the microwave.
Add cooked ham or bacon if you are not making them vegetarian.
Good to know
Yes. Freeze them on a tray, then in a bag, and reheat from frozen.
They puff in the oven and settle as they cool. That is normal.
Mushrooms, tomatoes, feta, ham or leftover roast vegetables.
About this recipe
Egg and cheese breakfast muffins are mini frittatas baked in a muffin tin. Make a batch on Sunday for quick high-protein breakfasts during the week.
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