Ham and pea egg muffins

Name: Ham and pea egg muffins
Total time: 30 min
Cuisine: British
Ingredients: 8 eggs; 100g cooked ham, finely chopped; 100g frozen peas, defrosted; 3 spring onions, finely sliced; 2 tbsp fresh chives, snipped; 1 tbsp olive oil, for greasing; 0.5 tsp black pepper

Savoury baked egg muffins with salty ham and sweet peas. Good warm or cold, and easy to pack.

Time30 min
LevelEasy
Costabout £1.50 a head
Oven180°C (160°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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8eggs
100 gcooked hamfinely chopped
100 gfrozen peasdefrosted
3spring onionsfinely sliced
2 tbspfresh chivessnipped
1 tbspolive oilfor greasing
½ tspblack pepper

Method

1
Heat the oven to 180°C (160°C fan). Brush 8 holes of a muffin tin well with olive oil.
2
Beat the eggs in a jug with the black pepper until smooth.
3
Divide the ham, peas, spring onions and chives between the muffin holes.
4
Pour the egg over the top, filling each hole about three quarters full.
5
Bake for 18 minutes until puffed up, golden and set in the middle.
18 min
6
Leave to cool in the tin for 5 minutes, then run a knife around each one to lift them out. They keep for 3 days in the fridge.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.