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Recipe: Baked Egg Muffins

If you caught our blog last week about all the health benefits of eggs, then you might be looking to add a few more healthy protein-packed egg dishes to your weekly diet. But there’s a lot more to eggs than just scrambling, boiling and poaching!

So for a quick and healthy breakfast, lunch or snack throughout the week, why not try these really easy baked egg muffins? This recipe will make a batch of twelve muffins that will keep in the fridge for anything up to a week.



12 eggs


Smoked salmon

Cherry tomatoes

Salt and pepper

Extra virgin olive oil


A large bowl or jug

A 12 cup muffin tray



  1. Crack one dozen eggs into a large bowl or jug. Add a pinch of salt and pepper, and whisk together.
  2. Meanwhile, take a 12 cup muffin tray, and add a little extra virgin olive oil to each cup. Preheat the oven to 200ºC (180º fan) and place the oiled muffin tray inside for a few minutes until the oil is hot.
  3. While the tray is warming up, finely chop a handful of cherry tomatoes, fresh spinach and smoked salmon—you don’t need a lot, just enough to add a little to each muffin.
  4. Carefully take the preheated muffin tray out of the oven, and pour a little of the whisked egg mixture into each cup. Then add a little of the chopped tomato, spinach, and smoked salmon to each one.
  5. Place the full tray back into the oven for around 20 minutes, until the muffins have risen and are golden brown.

Once cooked, the muffins are ready to eat straight away. But they taste great cold too, so put them in an airtight container and keep them in the fridge for a quick lunch when you’re on the go.

This recipe will work with all sorts of different taste combinations—why not try adding a little chopped peppers, beetroot, sautéed onions or even feta cheese to the egg mix for something a little bit different?


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