Breakfast savoury egg muffins

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Ok let’s be honest. It’s not a very new idea. But still, I’d like to give it a try so here we are.

The concept is really simple. It’s one of those things that you can prepare in advance, store in the freezer and microwave in the morning to have a nice savoury breakfast, especially when you’re in a hurry!


  • 6 eggs
  • 2 slices mild cheddar
  • 4 slices cooked ham
  • 30g grated Parmesan cheese
  • 1 bowl Chopped vegetables (any you fact really, I used the Green Grocers Gourmet vegetable mix)
  • Salt, pepper and herbs to taste

Preheat the oven at 180°C fan, chop finely the ham and the cheddar. I used a frozen vegetable mix, but anyway I suggest you to briefly cook the vegetables in the microwave for a few minutes to make them soft.

Beat the eggs with some salt and pepper, add the ham and the cheddar and whisk well. Grease the wells of a muffin baking tray, then spoon some of the vegetables on the bottom of each well. Scoop the egg mix on top of the vegetables to fill half of the well and bake for 20-25 minutes until the centre is dry.

Take the tray out of the oven, leave the muffins to cool and then store them in an airtight container and keep them in the freezer until needed.

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