Egg Muffins


Egg muffins are a winner for a quick easy meal and even better eaten cold the next day for a great snack! They are so quick to throw together with whatever leftover in the fridge and you can make a batch to suit all tastes. My children love this turkey, spinach and cheese recipe. Egg Muffins with turkey, spinach and cheese

(Of course you can substitute fillings to suit your taste)

7 large eggs

2 large turkey breasts, seasoned well (I like to sprinkle with smoked paprika) and grilled and sliced into pieces

60mls of milk (or almond milk for dairy free)

3 handfuls of chopped fresh baby spinach

2 handfuls of grated cheese (of your choice)

1-2 chopped scallions

Freshly ground salt and pepper to taste


Preheat oven to 180 degrees Celsius. In a large mixing bowl whisk eggs and milk and season. Stir in spinach and scallions. Grease a muffin tray with some coconut oil or butter or line with paper cases. Pour in egg mixture evenly into the muffin cups. Distribute turkey and cheese evenly between each muffin cup. Bake egg muffins for approximately 15 minutes or until firm in the centre. Remove from the oven and gently go round each egg muffin with a butter knife.

*Makes approx. 12 egg muffins.

Egg muffins store in the fridge for 3 days and you can reheat them or enjoy them cold.