Egg Muffins With Peas And Sweetcorn

What are egg muffins?

Egg muffins are a quick and easy snack or breakfast option. They’re freezable and can be defrosted in the microwave so its good to make up a big batch and then take one out of the freezer as and when you need one. Because they’re made in muffin cases they’re perfectly mess free and great for toddlers in particular although these can be enjoyed at any age! These egg muffins have low fat cheese, peas and sweetcorn but you could literally put anything in them you want they’re so versatile. This egg muffin recipe makes 12 muffins at 71kcal each.

Do you have a diet restriction?

This recipe is great for those with diet restrictions such as:

  • Vegetarian
  • Gluten Free
  • Dairy Free (if using plant milk)
  • Nut Free
  • Low FODMAP
  • Low GI
  • Syn Free
  • Keto (without sweetcorn)

Step 1: Eggs!

To start with, crack 8 large organic eggs into a bowl. In my opinion organic free range eggs taste so much better than cheaper alternatives. they have a much more vibrant yolk too! Preheat your oven to 180c.

egg muffins

Step 2: Herbs

Beat the eggs with a fork and add in 1 tablespoon of milk. This can be any type of milk, this time i used semi skimmed dairy milk but I have also used oat milk in the past. I find adding a splash of milk helps the egg muffins feel lighter and less like scrambled eggs in a cup. To this add 1/2 teaspoon of oregano 1/2 tsp thyme, 1/4 tsp basil, 1/4 tsp of sage and a generous pinch of salt and pepper depending on personal taste. Add half of your cheese to the mix. Continue beating the egg to ensure all of the ingredients are well mixed.

egg muffins

Step 3: Muffin cases

Set out your muffin cases into a muffin tray and evenly distribute your egg mixture between 12 cases. You can then add in your egg muffin fillings. In this case we are using 150g of petit pois peas and 150g of sweetcorn. I used tinned, pre cooked but if your using fresh veggies par steam/boil them first. They do not need to be fully cooked as they will be going in the oven soon. Add the remainder of your low fat cheese on top of the muffins and bake at 180c for 15 minutes.


If peas and sweetcorn isn’t your favourite why not try:

  • Ham & cheese
  • Peppers & Spinach
  • Cheese & tomato

Can I reheat these muffins?

Yes! Pop them in the microwave for approximately 1 minute.

Can I freeze these muffins?

You sure can! Place into sealable containers before you pop them in the freezer.

Latest Posts:

Please consider liking and following my Instagram and Facebook @ HealthyHeartyWholesome. Not only does it help you to stay up to date with all of these cool recipes but it helps support me, which means I can continue to bring you these super yummy healthy recipes for weight loss for FREE!

egg muffins

Egg Muffins With Peas And Sweetcorn

These egg muffins with peas and sweetcorn are a healthy snack or breakfast option.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Appetizer, Breakfast, Lunch, Side Dish, Snack
Cuisine American, British
Servings 12
Calories 71 kcal


  • 8 Eggs
  • 30 g Low Fat Cheese Grated
  • 150 g Petit Pois
  • 150 g Sweetcorn
  • ½ tsp Oregano
  • ½ tsp Thyme
  • ¼ tsp Basil
  • ¼ tsp Sage
  • Salt & Pepper To taste


  • Crack 8 eggs into a large bowl and beat together. Preheat oven to 180c.
  • Add in all herbs, milk and half of the grated cheese. Mix well.
  • Evenly distribute the egg mixture into 12 muffin cases.
  • Add a spoonful of peas and sweetcorn to each muffin case and top with the remaining cheese.
  • Bake at 180c for 15-20 minutes until the egg is cooked through.


For more detailed recipe instructions with pictures please see the main blog post above.

Related Recipes:

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating