Savoury Breakfast Muffins

breakfast low carb snacks Apr 09, 2021

They’re muffins, Jim, but not as we know it! Forget your sugar-laden blueberry muffins in the morning (although they’re great as a treat), these savoury muffins are like a moveable cooked breakfast. You can play around with any type of filling you want. These winners went down a hit on Eat Shop Save!


olive oil, for greasing and cooking
8 large eggs
½ red onion, finely chopped
3–4 chestnut mushrooms, finely chopped
100g baby spinach
80g feta cheese, crumbled into pieces
5 slices Parma ham, sliced into strips
sea salt 
  1. Preheat the oven to 180°C/350°F/Gas mark 4 and lightly oil 8 cups of a muffin tin.
  2. Whisk the eggs in a bowl.
  3. Heat a little olive oil in a pan and sauté the onion and mushrooms, with a little salt, until they are both soft and the mushrooms are releasing their juices. Add the spinach and continue to sauté until wilted.
  4. Spoon the mixture and the crumbled feta into the oiled muffin cups and top up with the whisked egg, dividing it equally between them. Top with the ham and bake in the oven for about 18–20 minutes. Test by sticking in a fork – it should come out clean.