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Egg Muffins Three Ways


Base recipe:

6 Organigrow organic eggs
½ cup milk
2 tbs plain flour

Organic Fillings:

Tomato, feta & chives
250g tomatoes, quartered, deseeded and diced
150g feta, crumbled
2 tbs finely chopped chives

Cheese and veggies

100g broccolini, roughly chopped
1 large carrot, grated
¾ cup frozen peas
¾ cup grated cheddar cheese

Zucchini, corn & mozzarella

2 zucchinis, grated
2 x 125g can sweet corn kernels, drained
¾ cup grated mozzarella


1. Preheat oven to 180C. Line 6 Texas muffin moulds with paper cases.

2. Whisk eggs, milk and flour in a medium bowl. Season with salt and white pepper. Add one of the filling options and spoon into prepared muffin cases.

3. Bake for 20-25 minutes or until puffed and cooked through. Transfer to a wire rack to cool. Serve warm or wrap cold muffins in plastic wrap. Place wrapped muffins into clip lock bags or airtight containers and place in freezer for up to 2 months.

Cherry tomatoes, fetta & chives filling – Add chopped tomatoes, fetta and chives to egg mixture. Season with salt and pepper.

Cheese and veg – Add broccolini, carrot and peas to a saucepan of boiling water. Cook for 2 minutes or until just tender. Drain and rinse under cold water. Drain well and add to egg mixture with cheese. Season with salt and pepper.

Zucchini, corn & mozzarella – Grate zucchini and using your hands, squeeze as much liquid as possible from zucchini. Add zucchini, corn and mozzarella to egg mixture.

Organigrow certified organic eggs are truly free range and are rich in Omega 3. Find out where you can buy Organigrow certified organic eggs here.

Original recipe: Australian Eggs

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