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 / 5 rating (4 votes)

You might also like

Follow us on Instagram @egg_recipes

Feeling healthy with a quinoa salad and perfectly poached egg #poachie #foodpics #healthy #delicious #foodstagramA delicious goats cheese and spinach pizza omelette for dinner tonight. A healthy and filling meal that all the family will love #healthyfood #pizza #omelette #vegetarian #food #recipeofthedayWhy not try @izyhossack veggie take on the Japanese dish, Okonomiyaki, tonight? Recipe on our website #eggrecipes #britishlioneggs #eggsmyway #weggsday #okonomiyakiEgg, potato, capers and asparagus salad 🥗 Tuesday night supper sorted! #eggrecipes #britishlioneggs #salad #eggsalad