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 3–4 minutes until softened. Add mushrooms and 0.8 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
- 0.8 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