Mini Savoury Breakfast Muffins


In my quest for interesting and healthy breakfast option I’ve turned my attentions to savoury muffins.  Here’s one variety I hope you’ll enjoy. You could of-course add ham or bacon to the mixture if you wanted a meatier version.

Makes 8 approx


6 large eggs
60 ml double cream or crème fraise
50g baby spinach, roughly chopped or tender kale finely chopped
50g sweet corn tinned or frozen
100g cheddar cheese or goats cheese
¼ tsp salt & 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


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