Pakistani
Chana Chaat
A tangy, refreshing chickpea salad tossed with onion, tomato and a zingy chaat dressing — a…
Egg Muffins
Baked egg cups packed with vegetables and cheese — a make-ahead, protein-rich breakfast on the go.
↓ Jump to recipe⏱️
10 minPrep🔥
20 minCook🍽️
6Serves📊
EasyLevelAdvertisement · placeholder
Ingredients
- 8 eggs
- 1 pepper, diced
- Handful spinach, chopped
- 3 spring onions
- 50g cheese, grated
- Salt and pepper
- Oil for greasing
Instructions
- Heat the oven to 180C and grease a muffin tin.
- Beat the eggs with salt and pepper.
- Stir in the vegetables and cheese.
- Pour into the muffin cups.
- Bake for 18-20 minutes until set and puffed.
Advertisement · placeholder
Tara’s tips
- Don't overfill — they puff as they bake.
- Vary the fillings with whatever you have.
Serving suggestions
- Great warm or cold.
Storage & reheating
Keeps 4 days; freezes well.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Add meat?
Cooked bacon or ham works well.
You might also like
Related recipes
Pakistani
Indian
Palak Paneer
Soft cubes of paneer in a smooth, gently spiced spinach sauce — comforting, green and surprisingly…
Indian
Indian Masala Omelette
A fluffy omelette packed with onion, tomato, chilli and coriander — the breakfast that wakes up…