Gluten free egg muffins


  • 120g wafer thin ham, shredded
  • 6 spring onions, sliced
  • 120g feta cheese, crumbled
  • 6 eggs, beaten
  • 120ml cold water


  1. Preheat oven 190’C/Gas mark 5
  2. Mix the shredded ham, sliced spring onions and crumbled cheese
  3. Beat the eggs and mix with cold water
  4. If you don’t have muffin cases, grease the muffin tray (you need to grease it well or they will stick)
  5. Alternatively, place 12 muffin cases in the muffin tray
  6. Now divide the ham, onion and cheese mixture between each muffin case and cover with the beaten egg
  7. Bake in the oven for 30 minutes (as all ovens vary, check the muffins after 20 minutes to ensure they don’t overcook)
  8. Remove from the tin and leave to cool.

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