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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

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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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