Savoury ham, cheese and egg muffins
These make-ahead savoury muffins are freezer friendly, so you can make a big batch and defrost as needed. Pack in a lunchbox with an apple and a wholemeal bread roll.
Per muffin:
38kcals, 1.1g fat (0g saturated), 4.6g carbs, 1g sugar, 2.7g protein, 0.6g fibre, 0.085g sodium
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Prep: Cook: |
10 minutes 18 minutes |
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| Difficulty: | Easy | |
| Serves: | 12 muffins |
| Ingredients |
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| Oil, butter or cooking spray, for greasing |
| 90g self-raising flour |
| Salt and black pepper |
| 2 eggs, lightly beaten |
| 90g cooked ham, chopped |
| 2 spring onions, chopped |
| 80g Cheddar, grated |
| 70ml milk |
| 1 tbsp fresh parsley, chopped |
| 6 cherry tomatoes, halved |
directions
- Preheat the oven to 200°C/180˚C fan/gas mark 6 and lightly grease a standard 12-cup muffin tin with oil, butter or cooking spray.
- Place the flour in a large bowl with a pinch of salt and pepper.
- In a separate bowl, stir the eggs, ham, spring onions, Cheddar, milk and parsley until combined. Pour the ham and cheese mixture into the flour and fold lightly with a spatula until incorporated.
- Spoon the mixture into the prepared muffin tin. Press half a cherry tomato into the top of each muffin, cut side-up. Bake for 15-18 minutes or until golden. Serve warm or allow to cool, then store in the fridge and serve later at room temperature.
- To freeze, stack the muffins between small pieces of parchment paper and then wrap in cling film. To defrost, thaw in the fridge overnight.
