These easy breakfast muffins are perfect for busy mornings. Packed with cheese, vegetables and eggs, they're quick to prepare, easy to customise and ideal for lunchboxes, grab-and-go breakfasts or afternoon snacks. Make a batch ahead of time and enjoy them throughout the week.
Prep Time: 15 minutes
Cook Time: 20 minutes
Makes: 12 muffins
Ingredients
- 6 large eggs
- 125ml milk
- 1 cup cheddar cheese, grated
- 1 red pepper, finely diced
- 3 spring onions, sliced
- ½ cup sweetcorn kernels
- 1 cup self-raising flour
- Salt and black pepper to taste
- Cooking spray or muffin liners
Method
Step 1
Preheat the oven to 180°C.
Grease a 12-hole muffin tray or line with paper cases.
Step 2
In a large bowl, whisk together the eggs and milk.
Step 3
Add the cheese, red pepper, spring onions and sweetcorn.
Mix well.
Step 4
Fold in the self-raising flour.
Season with salt and pepper.
Mix until just combined.
Step 5
Divide the mixture evenly between the muffin holes.
Fill each about three-quarters full.
Step 6
Bake for 18 to 20 minutes until golden and cooked through.
Step 7
Allow to cool slightly before removing from the tray.
Serve warm or cold.
Variations
- Add cooked bacon or ham.
- Replace the cheddar with feta cheese.
- Stir through baby spinach.
- Add grated carrot or baby marrow.
- Use leftover roast chicken for extra protein.
Tips
- Do not overmix the batter.
- Store in an airtight container in the fridge for up to 4 days.
- Freeze for up to 2 months.
- Warm briefly before serving for the best flavour.
Conclusion
Easy breakfast muffins are a practical and delicious solution for busy families. They're packed with flavour, simple to make and perfect for preparing ahead of time when mornings are rushed.
