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Egg Muffins with Clonakilty Veggie Pudding

Egg Muffins with Clonakilty Veggie Pudding


These gorgeous egg muffins are the perfect way to spruce up your breakfast or even a colourful snack for your lunchbox. These muffins are so versatile, make them personal and add whichever ingredients you or your guests like best. Ideally you will need one egg per muffin tray hole. That way you can just calculate how many eggs you will need depending on your portion size or how many people you may be cooking for! This recipe is for a full tray. Eat the rainbow with Clonakilty


12 eggs, scrambled

200g Clonakilty Veggie Pudding, crumbled

100g feta cheese, crumbled

8 Cherry tomatoes, diced

Bell pepper, diced

Chives, finely chopped

Oil spray

Salt & Pepper

To serve:


Mixed leaf salad



Feel free to use whichever fillings you would like, an addition of some chilli to these would be gorgeous to give them a slight kick.

Egg Muffins with Clonakilty Veggie Pudding


  1. Preheat the oven to 200C.
  2. Sauté the veggie pudding in a pan with some olive oil for 5 minutes, season with salt & pepper.
  3. Scramble up the eggs in bowl and add the chives, a good pinch of salt and some pepper into the mixture.
  4. Divide the egg mixture up amongst the muffin tray, filling to just about half way.
  5. Add in the crumbled veggie pudding, followed by the cherry tomatoes and feta cheese.
  6. Cook in the oven for 20 minutes.
  7. Serve with a dollop of pesto, mixed leaf salad and avocado.

Recipe thanks to Anna Hevers

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