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Courgette and egg muffins recipe

Courgette and egg muffins recipe

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These light and fluffy vegetarian muffins make a great lunch for the kids, served with a simple salad on the side. See method

  • Serves 2
  • 10 mins to prepare and 20 mins to cook
  • 279 calories / serving
  • Vegetarian
  • Gluten-free


  • 1 tsp vegetable oil
  • 4 eggs, lightly beaten
  • ½ courgette, finely grated
  • 60g tinned Grower’s Harvest sweetcorn, drained
  • 25g mature white Cheddar
  • ¼ cucumber, cut into batons
  • ½ Little Gem lettuce, leaves separated
  • 6 Nightingale Farms cherry tomatoes
If you don't have any Cheddar, try using another hard cheese

Each serving contains

  • Energy

  • Fat

    18g 25%
  • Saturates

    6g 30%
  • Sugars

    4g 5%
  • Salt

    0.8g 20%

of the reference intake
Carbohydrate 9.8g Protein 20.6g Fibre 2.4g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Grease 4 holes of a non-stick muffin tray with the oil. 
  2. Whisk together the eggs, courgette, sweetcorn and Cheddar, saving a little cheese to serve. 
  3. Pour the mix into the greased muffin holes, top with the remaining cheese. Bake on the middle shelf of the oven for 15-20 mins until the egg has set. Run a knife around the edge of the muffins to remove them from the tin. 
  4. Serve with the cucumber, lettuce and cherry tomatoes.

See more Kids' lunch recipes

Cooking for children: There are no reference intakes for children and all of these recipes are based on recommendations for an adult woman's portion size. In children of different ages, there is variation in their energy (calorie) requirements and nutrient recommendations. If you are interested in which portion size is best for your child, you can visit the School Food Standards.

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