Vegetable muffins


Like a pastry-less quiche. A great idea for the kid’s or adult’s lunchboxes or for a breakfast option on the go! A tasty way to get some vegetables into the diet.

Makes 6



4 free-range eggs

50ml milk (of your choice)

170g broccoli

1 red onion, finely chopped

2 tbsps chopped chives

Sea salt and pepper



  • Preheat the oven to 190ºC/375ºF/gas 5

  • Cook the broccoli and drain well. Reserve one floret and slice thinly. Mash the remainder with a fork.

  • Mix the eggs, milk, red onion, broccoli and chives together and season well.

  • Pour the mixture into a non-stick deep muffin tray until 2/3 full. Place a thin slice of broccoli on the top of each.

  • Bake in the oven for 20-25 minutes until cooked. To test if they are cooked insert a skewer into the centre and it should come out clean

  • Serve warm or cool on a wire rack


∗  If you don’t have a non-stick muffin tray, use paper cases instead

∗∗ This recipe is ideal for any vegetables that need using up from your fridge

∗∗∗ This recipe freezes very well, so double the recipe and freeze so that you have food made ahead of time