Daioni Organic Courgette, Rocket and Mozzarella Egg Muffins

Jun 1, 2021 | Recipes

Healthy Snacking for the win! 

These egg muffins are so simple to make and a perfect high protein snack to pack in your lunchbox. This recipe is made by using our organic long life semi-skimmed milk, which provides the same great taste and quality as fresh milk but with a longer shelf life! Make a batch of these at the weekend and you’ll have enough to see you through the week.

  • 6 medium eggs

  • 150ml Daioni organic long life semi-skimmed milk

  • 80g courgette, chopped into quarters

  • Handful of rocket leaves

  • 30g grated mozzarella

  • Salt and pepper

  1. Pre-heat the oven to 180 degrees. Grease a muffin tin with a little olive oil or butter.
  2. In a large measuring jug, crack the eggs one by one and pour in the milk. Season well with salt and pepper and whisk well until everything is combined.
  3. Transfer the mixture to the muffin tin, making sure to leave enough space to add the toppings.
  4. Evenly distribute the courgette quarters between each muffin and roughly place the rocket and mozzarella on top.
  5. Place in the oven for 16 minutes or until slightly golden on top.
  6. Remove from the oven and leave to cool for 10-15 minutes before removing from the muffin tin.