Egg brunch muffins

Egg Brunch Muffins (V)

Egg Brunch Muffins recipe

With thanks to British Lion Eggs in association with Annabel Karmel

These brunch muffins are delicious at any time.

Makes: 8  

Suitable for: 7+ months

Prep time: 10 minutes

Cook time: 35 minutes 


  • 6 small new potatoes, diced
  • 4 British Lion eggs
  • 3 tbsp milk
  • ½ red pepper, deseeded and finely diced
  • 50g frozen peas
  • 2 tbsp fresh basil, chopped
  • 50g Cheddar cheese, grated
  • 8 cherry tomatoes, chopped in half

For best results use a 12-hole silicone muffin tray


  1. Preheat the oven 180˚C Fan / 400˚ F / Gas 6.
  2. Cook the potatoes in boiling water for 15 minutes. Drain, cool and dice. 
  3. Beat the eggs and milk together in a bowl. Add the diced potatoes, red pepper, peas, Cheddar cheese, tomatoes and basil. Mix together.
  4. Spoon the mixture into 8 muffin holes. Bake for around 20 minutes until well risen, golden brown and set in the middle.
  5. Leave to cool slightly before removing from the muffin trays. Now pack them into their lunchboxes (that goes for grown-ups too!)

Important information about eggs:

The Food Standards Agency (FSA) has changed its advice on eggs, confirming they are now safe to be eaten runny, and even raw, by vulnerable groups including infants, children and pregnant women as long as they are British Lion. 

About British Lion eggs 

Find more fantastic egg recipes at or follow @egg_recipes on Instagram for delicious meal ideas and to learn about the nutritional benefits of eggs.


Disclaimer: The views and advice given in this article are those of the guest writer and do not necessarily reflect the opinions of Weaning Week or any other organisations represented on this platform



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