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Eggy bread muffins recipe

Eggy bread muffins recipe

We’ve launched Tesco Community Cookery School with Jamie Oliver to help train 1,000 community cooks from across the country how best to use surplus food donations to help stop food going to waste.

Perfect for breakfast on the move, these lovely little muffins are a great way to use up stale bread while providing a perfectly balanced bite. Pack in the veg for extra goodness. Enjoy! See method

  • Serves 12
  • 40 mins, plus chopping


  • 400g Mediterranean veg
  • 150g leafy green veg
  • 25ml vegetable oil, plus extra for greasing
  • 400g white or brown stale bread
  • 8 eggs
  • 350ml milk
  • 125g hard cheese


  1. Preheat the oven to 180°C/350°F/gas 4.
  2. Line a 12-hole muffin tin with paper cases or 15cm folded squares of greaseproof paper.
  3. Roughly chop the Mediterranean veg into small pieces. Trim and finely shred the leafy greens.
  4. Heat a pan large enough to hold all the vegetables on a medium heat with the oil. 
  5. Cook the chopped veg until softened and golden, then stir through the leafy greens and cook for a few minutes more, or until wilted. Remove from the heat and leave to cool a little.
  6. Roughly chop the bread into small cubes and place into a large bowl.
  7. Whisk the eggs with the milk until combined. Pour half the egg mixture over the cubed bread, then grate in the cheese and give everything a good mix. Set aside for 10 minutes, or until the bread has absorbed all the egg.
  8. Stir the cooled veg through the eggy bread, season with a little sea salt and black pepper, then divide the mixture between the prepared muffin cases, topping each one up with the remaining beaten egg.
  9. Bake for 20 minutes or until golden and set. Enjoy warm from the oven or at room temperature.

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