Makes: 6–8 muffins | Prep: 10 mins | Cook: 20 mins
Introduction
Bring a touch of autumn warmth to your mornings with these Spiced Pumpkin & Egg Breakfast Muffins. Light, savoury, and gently spiced, they’re packed with protein and perfect for a grab-and-go breakfast. The Country Lane free-range eggs make them wonderfully soft and satisfying.
Ingredients
6 Country Lane free-range eggs
150g pumpkin purée (homemade or tinned)
50g grated cheddar
1 small red pepper, diced
1 small onion, finely chopped
1 tsp smoked paprika
¼ tsp nutmeg
Salt and pepper, to taste
Oil or butter, for greasing
Method
Preheat the oven to 180°C / 160°C fan / gas mark 4. Grease a 6-hole muffin tin.
In a bowl, whisk the eggs, pumpkin purée, cheese, and spices together until smooth.
Add the diced pepper and onion, and stir to combine.
Divide the mixture evenly between the muffin cups.
Bake for 18–20 minutes, or until golden and set in the centre.
Cool slightly before removing from the tin. Enjoy warm or store in the fridge for up to three days.
Tip: Add a few cooked bacon bits or chopped herbs for an extra twist!