Egg muffins

Savoury Muffins

Egg muffins

Our savoury Zenag Egg Muffins are a high protein, low carb breakfast or lunch box snack for the kids. Bake a big batch and freeze ahead for healthy meal planning.

Serves 10

60 minutes



  • 13 Zenag Eggs
  • 2 cups (300 g) plain flour
  • 2 tsp baking powder
  • 60 g butter, melted and slightly cooled
  • ½ cup (125 mL) UHT or fresh milk
  • 2 cups choko tips
  • 1 ½ cups (150 g) tasty cheese, grated
  • ¼ cup spring onions, finely chopped


  1. Prepare an ice bath. Set aside.
  2. Bring a large pot of water to the boil then reduce heat to simmer. Carefully add 10 eggs to the pot of simmering water and cook for 8 minutes. Carefully remove eggs and place into ice bath until cool enough to handle. Peel eggs and set aside.
  3. Preheat oven to 190 C and line a muffin tin with 10 papers. Set aside.
  4. Place the flour, baking powder and salt and pepper into a large bowl. Whisk to combine creating a well in the centre.
  5. Steam the choko tips and cut finely.
  6. Place the melted butter, milk and 3 remaining eggs into the well of the flour. Using a wooden spoon mix to combine. Add the choko tips, cheese and spring onions and carefully mix to combine.
  7. Fill each prepared muffin paper with the batter. Nestle a boiled egg into each. Top with remaining muffin batter ensuring the eggs are covered.
  8. Bake the muffins for 15-18 minutes or until golden and when pressed bounce back to the touch. Allow muffins to cool for 5 minutes in the tray before placing on a wire rack to cool completely.