Ham & Egg Muffins




40 Min




  • Low-calorie cooking spray
  • 250g mushrooms, diced or sliced
  • 120g lean ham, visible fat removed, roughly chopped
  • 4 spring onions, finely chopped
  • 8 eggs
  • 3 level tbsp skimmed milk

* Gluten Free


Step 1

Preheat your oven to 200°C/fan 180°C/gas 6.

Step 2

Spray a non-stick frying pan with low-calorie cooking spray and place over a medium heat. Fry the mushrooms for 10 minutes or until golden. Stir in the ham and spring onions.

Step 3

Put the eggs and milk in a bowl, season lightly and whisk well.

Step 4

Spray 8 holes of a reliably non-stick muffin tin with low-calorie cooking spray. Spoon in the mushroom mixture and pour in the eggs. Bake for 20-25 minutes or until golden and slightly risen.

Step 5

Leave to cool slightly before easing the muffins out of the tin. Serve them warm or cold.

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