Breakfast spinach and egg muffins


These mini breakfast muffins are a great way to enjoy eggs yet feel that it’s more than a humble omelette. Their shape and size make them beautifully portable to take to work for breakfast or lunch for that matter and they can be made ahead, frozen, and even defrosted. This makes them a champion from both a nutritional point of view and practicality.


  • 6 large eggs

  • 60 ml double cream or crème fraise

  • 50g baby spinach, roughly chopped or tender kale finely chopped

  • 50g broccoli heads cut into small pieces

  • 50g sweet corn tinned or frozen

  • 100g cheddar cheese or goats cheese

  • ¼ tsp salt or to taste

  • ¼ tsp pepper or to taste

Cooking Instructions:

  1. Preheat oven to 190˚C or 170 if fan assist
  2. Lightly grease the muffin tray.
  3. In a large bowl, whisk the eggs and cream until combined.
  4. Add the remaining ingredients and mix well.
  5. Spoon the mixture into the muffin tray to about 3/4 full.
  6. Transfer the muffin tray to the oven and bake for 16-18 minutes.
  7. Once they are ready gently lift and muffins and transfer to a wire rack and let allow them to cool or serve immediately.
  8. Enjoy!

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