These mini egg and roasted pepper muffins are the perfect snack for on-the-go or packing into lunchboxes. Just whisk together three ingredients, pop in a muffin tin and bake for a big batch of fluffy frittatas in no time. There’s a handy ingredients list at the bottom of the page for everything you need.
In a large jug or mixing bowl, gently whisk together 6 eggs and 360g cottage cheese until combined.
Drain the peppers from a 285g jar roasted peppers antipasti and pat dry with kitchen paper. Slice into thin strips and stir into the egg mix.
Divide the mixture between the holes of a greased 12-hole muffin tray. Bake in a preheated oven at gas 7, 220°C, fan 200°C for 16-18 mins until puffed up, golden and set.
Cool slightly before removing from the tin. Serve warm or allow to cool completely.
Calories 85 (4%), sugar 2.3g (3%), fat 5.1g (7%), saturates 1.6g (8%), salt 0.64g (11%), based on 12 servings.
You can swap the roasted peppers if you like, try sliced ham, cooked peas, pan-fried mushrooms, sweetcorn or flaked tuna.
Baked muffins can be frozen. Cool completely then transfer to an airtight container. Defrost thoroughly before serving. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
You need just three key ingredients to make these simple snacks. Take a screenshot of the ingredients before heading to the shops.
6 eggs 360g cottage cheese 285g jar roasted peppers antipasti, drained and patted dry with kitchen paper oil, for greasing