Published: 3 April 2020

New mum and former Vitality Roses coach Tracey Neville shared her super-quick egg cupcake recipe with us. These tasty treats are perfect as a grab-on-the-go snack when you’re at home, between video calls for work, home schooling or when you’re relaxing on the weekend.

Prep time: 5 minutes

Cook time: 20 minutes

Total time: 25 minutes

Makes 6 cupcakes

Ingredients

  • 6 x eggs
  • Choice of chopped vegetables (Tracey likes broccoli, peppers and onion)
  • Handful of grated cheese for flavouring
  • Milk
  • Olive oil
  • Salt and pepper

Method

  • Prep any filling you want to include in your egg cupcakes – you can use bell peppers, onions, chopped broccoli or even cheese and ham
  • Prep your muffin tin by rubbing a dash of oil around the tin
  • Crack your eggs into a jug and whisk together; add a splash of milk and season to taste
  • Spoon your veggie mix into the muffin tin
  • Pour your egg mixture on top of your veggies
  • Pop in the oven for 20 minutes on 180C/350F

Planning to give these a go at home? Let us know how you get on by tagging us on Instagram @vitality_uk and using the hashtag #StayHealthyAtHome

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