Prep:  10 minutes
Cook:  20 minutes
Makes:  12 muffins
Average: 4.2 (17 votes)
Recipe by: Primo
Support the brands that support Foodbank. This breakfast muffin recipe is made with Primo Premium English Leg Ham. These easy mini muffins can be made the night before and then are the perfect on-the-go breakfast idea. Also great for snacking on during the day.
Credit: Whisk Media Group

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Mini Breakfast Muffins
  1. Preheat oven to 180°C. Grease a standard 12 cup muffin tin
  2. In a large jug, whisk eggs and season
  3. Heat oil in a frypan and cook ham, onion, capsicum and spinach until soft. Cool slightly
  4. Add cooled mix to eggs then divide evenly between prepared muffin cups
  5. Crumble feta over the top of each muffin
  6. Bake for 20 minutes or until cooked
  7. Cool for 5 minutes in the tray before turning out onto a wire rack. Eat warm or at room temperature
  8. Serve with Mount Franklin Water
Tips & Hints:
  • Once completely cooled muffins can be frozen for up to three months. Defrost in the fridge.
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