Great healthy snacks, that can be made with any combination of vegetables. These can be kept in the fridge for up to 3 days

Makes 12 muffins:

You will need; 12 hole non-stick muffin tin

Storage: Allow to cool, cover with cling film or seal in some Tupperware, and refrigerate for 1-2 days


The base:

  • 6 eggs
  • Salt and pepper
  • Fresh coriander (optional)


  • 12 cherry tomatoes chopped & 50g feta crumbled
  • 1/2 red pepper, diced & 80g ham, chopped
  • 6 mushrooms, sliced & 3 spring onions finely chopped


  1. Preheat the oven to 180C/Gas4.
  2. Crack the eggs into a jug add some roughly chopped coriander and some salt and pepper before lightly whisking.
  3. Brush each whole of the muffin tin with a little oil using a brush or your finger. Pour the egg mixture equally between each hole before adding your desired ingredients.
  4. Place in the oven and bake for 15 minutes or until muffins have risen and turned golden.
  5. Take out of the oven and allow to cool for a couple of minutes before removing from the tin. Enjoy straight away warm, other allow to cool and refrigerate until consumed.


Screenshot 2018-11-26 at 23.06.50

Posted by Neil Armstrong

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