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Egg and Vegetable Muffins

An easy Sunday night dinner, Egg and Vegetable muffins.  They are fast and any leftovers can be used for your Monday lunchbox.



  • ½ cup diced red pepper
  • ½ cup diced baby marrow
  • ½ cup finely chopped spring onions
  • Eggs beaten 8 and seasoned
  • grated cheese (optional)


  • Preheat oven to 180 °C
  • Mix peppers, baby marrow and spring onion.
  • Divide between 12 cups in a muffin tray.
  • Pour beaten egg over and sprinkle with grated cheese (optional)
  • Bake for 15 minutes or until egg is cooked and firm

You can add optional diced cooked chicken or smoked chicken for the more meaty lovers in the family.

Mother of two, professional chef/hospitality lecturer & writer for

1 Comment

1 Comment

  1. ASCAH

    June 30, 2017 at 9:19 AM

    Yummy,very easy to prepare and carry to work.

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