British · Breakfast
Baked Mushroom Leek Egg Muffins
Egg muffins with sauteed mushrooms, leeks, and mature cheddar, batch-baked for a British high-protein breakfast.
$
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
385Calories
22gProtein
28gFat
12gCarbs
3gSugar
2gFiber
520mgSodium
185mgChol
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Instructions
1
Prep
Preheat oven to 180°C (350°F) and grease a 12-hole muffin tin with olive oil, using 4 holes. Finely slice 120g cremini mushrooms and 1 medium leek (white and light green parts). Grate 64g mature cheddar. Whisk 4 eggs with 60ml milk, 10g ground flaxseed, 6g chia seeds, salt, and pepper until smooth.
2
Saute
Melt 1 tbsp butter in a medium pan over medium heat. Add sliced leek, cook 3 minutes until softened. Add mushrooms and 0.75 tsp fresh thyme, cook 5–6 minutes until deeply golden and no liquid remains. Cool fully.
3
Build
Fold cooled mushroom-leek mixture and two-thirds of grated cheddar into the egg mixture until combined. Divide evenly between 4 muffin holes, filling three-quarters full. Top each with remaining cheddar.
4
Bake
Transfer tin to 180°C oven, bake 18–20 minutes until tops are set, golden, and a skewer inserted comes out clean. Cool in tin 8 minutes.
5
Plate
Run a knife around each muffin, lift onto a cooling rack, cool fully. Portion into 2 airtight containers (2 muffins each), refrigerate up to 4 days. Reheat in microwave 30–40 seconds or oven at 160°C for 5 minutes, and serve with cherry tomatoes or watercress.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 large whole eggs
- 60ml (1/4 cup) whole milk
- 120g (4.2 oz) cremini mushrooms
- 1 medium leek
- 64g (2.3 oz) mature British cheddar
- 10g (0.4 oz) ground flaxseed
- 6g (0.2 oz) chia seeds
- 0.75 tsp fresh thyme leaves
- 1 tbsp unsalted butter
- 0.25 tsp fine sea salt
- 0.25 tsp cracked black pepper
- 1 tsp extra-virgin olive oil