Veggy Eggy Muffins


3 medium eggs

300 g mixed veg (e.g. peppers, courgette, onions, mushrooms)

big handful of green leaves (e.g. spinach, chard, fresh herbs)

2 garlic cloves

40 g cheese


seasoning (optional): salt & pepper, nutritional yeast flakes, chilli flakes/Tabasco


1. Chop your mixed veg quite small (less than 1 cm cubes) and sauté with oil in a frying pan or drizzle with oil and roast in an air fryer until cooked through. 

2. While veg is cooking, wash and finely chop green leaves and herbs. Press/finely chop garlic. Grate cheese.

3. Crack eggs into a jug. Add seasonings and half of the grated cheese. Make up to 200 ml with cold water.

4. When veg is nearly cooked, stir in the garlic and chopped green leaves. Put a lid on, turn off the heat and leave for approx 3 minutes.




5. Then divide the veg up into 8 silicone muffin cases or a greased muffin tray.

6. Pour the egg mixture over the veg. Start with a small amount in each case and then top up. It doesn’t matter if the egg doesn’t completely cover the veg.

7. Sprinkle remaining cheese over the top of each muffin.

8. Cook in air fryer at 180 ºC for 7 minutes (don’t pre-heat air fryer). After 7 minutes the tops should be golden but the bases won’t be quite cooked so just close the drawer, switch the air fyer off and leave the muffins in for 5 minutes to finish cooking in the residual heat. They do also cook in the microwave in 90 seconds but the tops don’t brown. 

9. Leave to cool to room temperature to allow the flavour to come through.



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