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 Lunchbox 9  

EGG MUFFINS

SPINACH LEAVES

RICE CAKES

DRIED APRICOTS

PLAIN YOGHURT

WATER

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This is a great recipe to use up any cold meats or veggies left in the fridge

These egg muffins can be made in advance. Cook a few portions and freeze the ones you don’t use straight away for another day

Dried fruit are a healthier alternative to processed fruit bars and cheaper too. If possible, try and limit dried fruit to 2 – 3 times a week and always only at mealtimes as eating lots of these things can be bad for your teeth

To make this lunchbox suitable for children from aged two to teenagers, go to the Portion Size page.

 

The Things to Consider page will also help parents with younger children to cut food appropriately, making sure lunchboxes are safe.

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 Recipe:  Egg Muffins

Serving:

Preparation time:

Serves 4

10 mins

Cook time:

15 - 17 mins

Difficulty rating:

MEDIUM

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Egg muffins

 INGREDIENTS 

•    2 teaspoons  oil
•    6 eggs 
•    1 tablespoon milk   
•    1 handful of cheese  
•    Salt and pepper

*Mix and match the other ingredients from the list of  scrummy swaps 

 METHOD 

1.    Heat the oven to 200C/180C fan/gas 4 
2.    Spray low-calorie cooking spray or drizzle oil into an 8-hole muffin tin
3.    Whisk the eggs in a bowl with the milk and add a pinch of salt and pepper
4.    Add half the grated cheese to the egg mixture 
5.    Pour the mixture evenly into the 8 holes in the muffin tin 
6.    Top each one with the remaining cheese 
7.    Bake for 15-17 mins or until golden brown and cooked through 
8.    Serve with some spinach 

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