Looking for a quick and easy breakfast option,  lunchbox filler, snack idea or appetizer? Why not try these mini egg muffins. They are so easy to make and you can add any filling that you have available:

Mini Egg Muffins (Serves 6):


  • 6 Eggs
  • 2 Tbsp. Low-fat Milk
  • Salt and Pepper to taste
  • 2 – 3 Tbsp. Chives, finely chopped


  1. Baby spinach leaves and feta
  2. Chicken (leftover) and peppadews
  3. Bacon, cheese and mushrooms
  4. Butternut and feta
  5. Tomato, peppers, ham and cheese
  6. Broccoli, red onion and cheese
  7. Baby marrow, red pepper and mushrooms
  8. Egg plant and peppers


  1. Preheat oven to 180 degrees Celsius
  2. Whisk eggs and milk together, add salt, pepper and chives
  3. Ensure all meat is cooked and vegetables are prepared and cooked.
  4. Prepare a muffin tin with margarine / spray and cook
  5. Fill the muffin tin 2/3 with the filling of choice
  6. Pour the egg mixture over until all the filling is covered
  7. Bake in the oven for 25 minutes or until set

Serve with toast (for breakfast), salad (for lunch), snack on-the-go or serve with fresh chives and cottage cheese at a function.