Egg Muffins


Prep Time
15 mins

cook Time
10 mins

Gluten Free & Vegan



Quick and easy baked egg cups, these “muffins” are packed with mushrooms, tomatoes and Swiss chard with a fresh coriander pesto.



Egg Mix
Six free range eggs
1 cup of sun dried tomatoes
I cup of sautéed Swiss chard
1 cup of sautéed chestnut mushrooms, chopped
1 cup of roasted tomatoes
1 green chill, chopped and deseeded
Pinch of salt

Coriander Pesto
60g of fresh coriander
40g pine nuts
2 garlic cloves, chopped
½ lemon, juiced
125ml of good quality extra virgin olive oil


  1. Pre-heat a fan oven to 180 degrees

  2. Grease your muffin tin with olive oil or coconut oil

  3. Whisk the egg mix all together – set aside

  4. Blend all the pesto mix together in a blender

  5. Pour the egg mix into the moulds, until they are ¾ full (space needs to be left as they will rise)

  6. Spoon on the coriander pesto and rub on top of the mix

  7. Cook for 10 minutes. Leave to stand for 15 minutes to cool.

Claire Thorburn