Egg Muffins

frittatamuffinsmini.jpg

This is a great family breakfast as you don’t have to be cooking eggs over a stove. Something I find incredibly difficult to do with small children. It is also an opportunity to use up herbs, grated cheese or leftover vegetables and so on… These egg muffins can be eaten warm, or cold and lovely served at a picnic, or as an after school snack. They will keep for 1-2 days in an airtight container.

Below I have included a “master recipe” and then 3 versions we love as a family. But make this your own and use the ingredients you like, or need to use up.

master recipe (makes x12 mini frittatas)

  • 12 organic eggs, 1 per muffin portion

  • 2 tablespoons organic whole milk

You will need a x12 portion muffin tin (I am using a non stick one - otherwise grease the muffin compartments with a little melted butter, or oil)

Preheat the oven to 190°C. Prepare the muffin tin, if it is non-stick. Combine the eggs and milk in a bowl. Then pour the egg mixture into the muffin moulds. They should be half full; then add your filling of choice. If using cheese, I sprinkle this on last. Bake for 15 minutes, until the egg muffins are golden and cooked through completely. You can test with a sharp knife, if you pierce the centre you should be able to remove the knife with a clean blade. Remove the frittatas from the muffin tin with a spatula, and leave to cool slightly, before eating. 

 

tomato and mozzarella

  • 12 cherry tomatoes, cut in half (1 per portion)

  • 12 mini mozzarella balls, cut into quarters (1 per portion)

cheese, chive + spinach

  • cheese, chive and spinach

  • 50g pasteurised cheddar cheese

  • few handfuls of spinach, cooked, drained of water and chopped

  • 1 tablespoon chopped chives

fish, pea + potato

  • 100g sustainable firm fish fillet, such as haddock, halibut or salmon (skinned and pin-boned by your fishmonger or at the fish counter), cooked and flaked

  • 6 cooked new potatoes, sliced (1/2 per portion)

  • small handful of peas, cooked

 

Watch one of our first videos - for egg muffins

 

some more information and links on eggs ~

  1. eggs and weaning

  2. the latest NHS guidelines on eggs and weaning

  3. eggs can be a high allergen food. This is not suitable for children with an egg allergy.

  4. look for the red lion stamp: to ensure your eggs are top quality

allergens

eggs, dairy and fish (for fish, pea and potato muffins)

 
eggs, Weaning Recipe 3Miriam Cooper