Cheese and Egg Muffins
Prep:  20 minutes
Cook:  20 minutes
Makes:  6 muffins
Average: 4.7 (3 votes)
Difficulty:
Cuisine:
Saved:
106
Recipe by: The Dairy Kitchen
Make this easy cheese muffin recipe with an egg inside as a great school lunchbox lunch idea. This is a great school lunch for kids who don't like sandwiches.
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Cheese and Egg Muffins
Ingredients:
Method:
  1. Preheat oven to 200°C (180°C fan forced). Line the bases of 6 x 1/3 cup muffin pans with muffin paper cases or baking paper that overhang at the top at least 2cm
  2. Place eggs in a small saucepan and cover with cold water. Bring the water to the boil and then simmer for 3 minutes. Run under cold water until almost cold. Peel, discard shells and reserve boiled eggs
  3. Combine flour, spring onion and cheese in a medium mixing bowl and make a well in the centre. Combine milk, butter, extra egg, mustard and salt in a separate jug and pour into the well. Gently stir mixture with a large metal spoon until just combined. Do not over mix
  4. Place 1 tablespoon of muffin mixture into the base of each muffin case. Top with a boiled egg. Top with remaining mixture to cover. Sprinkle with extra cheddar cheese. Bake for 25-30 minutes or until cooked through and cheese is golden brown. Cool on a wire rack and serve warm or cool
Tips & Hints:
  • These muffins are best eaten on the day they're made
Nutrition Information
Per adult serving

Calories

-

Energy

-

Protein

-

Fat, Total

-

Saturated

-

Carbs, Total

-

Sugars

-

Dietary Fibre

-

Sodium

0.0mg
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