Egg Brunch Muffins

Annabel Karmel

It’s baked eggs, but not as we know it! These Egg Brunch Muffins are a great batch-cook recipe for a heathy to-go breakkie, brunch or lunch. Packed with red peppers, peas, and cherry tomatoes, they are super tasty hot or cold. Take even the youngest of eaters on a food adventure with this marvellous muffin recipe.

British Lion eggs are approved by the Food Standards Agency to be served runny to pregnant women, babies, young children and elderly people.


6 small new potatoes, diced
4 large British Lion eggs
3 tbsp milk
½ red pepper, deseeded and finely diced
50g frozen peas
2 tbsp fresh basil, chopped
50g Cheddar cheese, grated
8 cherry tomatoes, chopped in half

For best results use a 12-hole silicone muffin tray


Preheat the oven 180˚C Fan / 400˚ F / Gas 6.

Cook the potatoes in boiling water for 15 minutes. Drain, cool and dice.

Beat the eggs and milk together in a bowl. Add the diced potatoes, red pepper, peas, Cheddar cheese, tomatoes and basil. Mix together.

Spoon the mixture into 8 muffin holes. Bake for around 20 minutes until well risen, golden brown and set in the middle.

Leave to cool slightly before removing from the muffin trays. Now pack them into their lunchboxes (that goes for grown-ups too!)

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