Egg Muffins

Egg Muffins
A gluten-free, healthy and incredibly tasty version of a classic breakfast dish. Fresh and savoury, ideal on a summer picnic
Icon_cookingtime_grey Created with Sketch. 1 hour
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 6
Egg Muffins


  • 6 eggs
  • 1 red pepper
  • Handful frozen peas, sweet corn and chopped spinach or kale (you can use defrosted frozen spinach)
  • 1/2 onion - chopped
  • 1 tomato - chopped
  • Oil to grease muffin trays
  • 100g grated cheese
  • Salt and pepper
  • Chilli flakes

How to make

  1. Crack all the eggs into a bowl and whisk together
  2. Add all the chopped veggies (anything works - above is just a suggestion!) then season with salt, pepper and chilli flakes
  3. Divide the mixture between the 6 cups of a muffin tray and top with the grated cheese
  4. Bake at 180°c for around 30 minutes

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