Muffin tin munchies

So, tonight was the night my nearly four year old made us dinner. Seriously. Since the moment Evelyn could communicate, and in hindsight – even before that, she has been the most determined, tenacious little being that I have ever had the pleasure of knowing. Every time I am in the kitchen she asks to help, often already trying to take the spoon, or spatula, or whisk out of my hand in her eagerness to get involved.

Regretfully, so many times I have told her no. “Not today, darling”,”Mummy just needs to get this done” or “This is a bit tricky, darling”. And she will slump back on the kitchen stool and watch on. Since I have started the Cold Coffee Club I have followed so many other food blogs, often ones run by other mothers, and the ones that stand out to me are those that allow their kids to really get amongst it. So today, after seeing this recipe on one of my favourite Instagram pages, Seedsofthree, I decided two things: 1) we were having breakfast for dinner tonight and 2) Evelyn was going to do it all.

And do it all she did. I am ashamed to say that she is SO much more capable than I would have given her credit for. I cut up all the ingredients and greased the muffin trays (though she was already saying she could grease them) and then just talked her through what we needed to do. She smashed it out the park, evenly distributing the ingredients between the muffin trays. skilfully cracking and whisking the eggs, and insisting on a herb sprinkle at the end for, in her words, ‘the finishing touch’.

And they were delicious.

These little muffin tin munchies are essentially like a mini quiche or omelette, conveniently made up into muffin size portions. They are perfect any time of the day, served hot, warm or cold. AND! As if that doesn’t make them appealing enough, the recipe is totally adaptable to whatever you have in your fridge. We made ours with mushrooms, capsicum, tomatoes, ham, cheese and a few other bits and bobs, but really, whatever needs to be eaten – chuck it in!

And maybe get the kids involved with this one – they may surprise you!! 💜


(To make 12 muffin size portions)

80 grams english spinach, washed and dried
4 slices of ham, diced (leave out to make vegetarian)
10 cherry tomatoes, quartered
3-4 mushrooms, diced
1/4 red capsicum, diced
1 spring onion, sliced
1 cup of cheese, grated
6 eggs, beaten
salt and pepper
dried oregano (for the finishing touch 😄)


Prep time: 15 minutes
Cook time: 15 minutes
Servings: 12 muffin size portions


Preheat oven to 180C and grease a 12 hole muffin tray.

Line the base of the muffin tray with english spinach.



Add your diced ingredients. Order is not important, except for the cheese which should go on top.



Whisk eggs and season well with salt and pepper.



Pour the egg mixture out between the muffin holes. I filled mine about 2/3 full.


Season with salt, pepper and dried oregano.


Pop in the oven for 15 minutes or until egg is cooked through (i.e. tops are firm / a skewer comes out clean)


Wait until they have cooled slightly before carefully lifting them out of the muffin tray and serving. These are delicious hot or cold. You can make them ahead swell and enjoy them later. Winning!


And that is it! ENJOY! 💜



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