My girls and I have been Easter crafting. My daughter insisted on blowing 6 eggs so that she could use them in her Easter project and spell out the word Easter! We were then left with 6 yolks and whites to do something with. I thought about scramble egg for my lunch, but 6 is a bit too many. I decided to make some egg muffins instead. Quick and easy to make, you can also be prepared and keep them in the fridge for a couple of days.


  • 6 Eggs
  • 100mls milk
  • 4-6 chopped mushrooms
  • 1/2 courgette grated
  • 3 tbsp grated cheese
  • 1 tsp dried oregano and paprika
  1. Take a muffin tin, give each tin a brush with olive oil.
  2. Divide the chopped mushrooms and grated courgette between the tins.
  3. Sprinkle some grated cheese on top.
  4. Mix the eggs with milk, herbs and paprika and divide the mixture out between the muffin tins.
  5. Bake in the oven 180 degrees c for 20 minuets.

Ready for the oven

After baking for 20 minutes

You can save them in the fridge for a couple of days. Have them cold in a salad for a packed lunch or heat up in the microwave and have for breakfast.