Cheese and Egg Muffins
Recipe: #44113
January 25, 2025
Categories: Breakfast, Snacks, Cheese, Cheddar, Eggs, Australian, Brunch, Easter Picnic, Oven Bake, Vegetarian, Kid's Lunches, Milk, more
"These muffins are best eaten on the day they're made, although I found them really good the next day re heated in the air fryer."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (349.9 g)
- Calories 582.5
- Total Fat - 37.2 g
- Saturated Fat - 15.1 g
- Cholesterol - 1081.7 mg
- Sodium - 529.9 mg
- Total Carbohydrate - 18 g
- Dietary Fiber - 2.2 g
- Sugars - 2.3 g
- Protein - 42.5 g
- Calcium - 306 mg
- Iron - 5.8 mg
- Vitamin C - 1.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 200°C (180°C fan forced).
Step 2
Line the bases of 6 x 1/3 cup muffin pans with muffin paper cases or baking paper that overhang at the top at least 2cm.
Step 3
Place eggs in a small saucepan and cover with cold water. Bring the water to the boil and then simmer for 3 minutes; run under cold water until almost cold. Carefully peel, discard shells and reserve boiled eggs.
Step 4
Combine flour, spring onion, chopped chives and cheese in a medium mixing bowl and make a well in the center. Combine milk, butter, extra egg, mustard, salt and pepper in a separate jug and pour into the well and gently stir the mixture with a large metal spoon until just combined; Careful do not over mix.
Step 5
Place 1 tablespoon of muffin mixture into the base of each muffin case & top with a boiled egg then top with remaining mixture to cover.
Step 6
Sprinkle each muffin with extra cheddar cheese & bake for 25-30 minutes or until cooked through and cheese is golden brown. Cool on a wire rack and serve warm or cool.
Tips
No special items needed.
0 Reviews
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