Budget dinners
What Can I Make with Eggs for Breakfast? Make-Ahead Vegetable Egg Muffins A batch of these baked egg cups means grab-and-go breakfasts all week. Use whatever vegetables are lurking in the fridge.
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1. Make-Ahead Vegetable Egg Muffins ⏲ 35 mins 🍽 Serves 6 (12 muffins) ♻ Uses up leftovers
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Heat the oven to 190°C (170°C fan), gas mark 5. Grease a 12-hole muffin tin well. Divide the pepper, spring onions and spinach between the holes. Whisk the eggs, milk and a little seasoning in a jug, then pour evenly into the tin. Sprinkle the cheese on top. Bake for 18–22 minutes until puffed and firm in the centre – a skewer should come out clean with no liquid egg. Cool in the tin for 5 minutes, then run a knife around each one to release. FAQs How long do they keep? Cool, then refrigerate within 2 hours. Eat within 3 days.
Can I freeze them? Yes, for up to 1 month. Defrost overnight in the fridge and reheat until piping hot all the way through.
Why did mine stick? Grease generously, or use silicone cases or a silicone tray.
Can I make them dairy-free? Swap the milk for an unsweetened plant milk and leave out the cheese.
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The Cookstuff Hero says: using up what you already have is the easiest saving there is. Fewer top-up shops, less in the bin, and the whole family still gets fed well.
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Recipes on CookStuff are researched and editor-written. Check food is piping hot when you reheat it, and follow the storage advice on packs.