Easter muffins

Easter muffins
  • Serves: 10
  • Prep: 15mins
  • Cook: 25mins


  • 6 British Lion eggs
  • 10 slices prosciutto
  • 150g shelled baby broad beans, skin removed
  • 100g reduced fat feta, crumbled
  • 2 tbsp chopped parsley or dill


  1. Heat oven to Mark 5/190C/170C fan. Spray 10 holes of a muffin tin with oil, then line each with 1 slice prosciutto, pushing against the sides of the tin.
  2. Beat eggs lightly, then mix in broad beans, feta and parsley.
  3. Spoon egg mixture into the tin and bake for 20 mins until golden and just set in the middle.
  4. Leave for 5 mins before removing from the tin.
Nutritional information, per serving:
Calories Carbs Protein Fat Saturates Salt
108 1.1g 11.4g 6.5g 2.5g 1.3g

Click on the stars to rate this recipe:

4.2 / 5 rating (5 votes)

You might also like

Follow us on Instagram @egg_recipes

Happy 25th birthday to our #britishlioneggs ambassador @tomdaley ! We hope he’s enjoying a #birthdaybreakfast of #pancakes #deliciousfood #tasty 🎉🥳 . What’s your birthday breakfast of choice?Halloumi, bean and egg hot pot is perfect for #meatfreemonday and is a great #onepotmeal. It’s also good value #eatingonabudget and healthy #proteinmeals. Try it tonight #eggrecipes #starttheweekright. Visit eggrecipes.co.uk for this recipe and more ideas 🍽🥚Stuck for ideas on how to use up your #leftover vegetables? Crack some eggs to make some #courgette #fritters for a summery salad 🥗 #nowaste #summersalad #lunchingHow do you like your #eggs in the morning? We love ours #scrambled on toast 🍳 #brunching #scrambledeggs #lazysaturday