Nora’s Egg Muffins

Makes 12

This recipe was submitted by one of our much-appreciated customers. Nora says she makes these egg muffins to have a “quick breakfast ready to go, and the Pantala topping gives them the perfect zing!” She suggests keeping them in the fridge and reheating 2 in the microwave for 40 seconds for a tasty and healthy start to the day.


  • 10 eggs, large

  • 1/2 tablespoon Nora's Special Spice Mix (see below) or Italian seasoning

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 1 cup chopped broccoli florets

  • 1 cup grated sharp cheddar cheese

  • 1/2 cup chopped ham

  • Pantala Mykonos or Santorini to serve


  • Step 1:

    If making Nora's Special Spice Mix, combine the following in a small bowl (this will make extra for your next batch of egg muffins):

    1 tablespoon dried oregano
    1 tablespoon dried rosemary
    1/2 tablespoon dried thyme
    1/2 tablespoon chili powder
    1/2 teaspoon garlic powder

  • Step 2:

    Preheat the oven to 350F. Grease a 12-cup muffin tin with non-stick cooking spray or olive oil.

  • Step 3:

    In a large bowl whisk together the eggs, spices, salt and pepper.

  • Step 4:

    Fill each cup halfway with the egg mixture (you should still have some leftover), then add a bit of broccoli or spinach, cheddar and ham to each cup. Top off with more egg mixture, being careful the cups don’t overflow.

  • Step 5:

    Bake for about 15 minutes. The eggs will rise and get puffy, but after baking will deflate as they cool. Serve hot with a dollop of Pantala Mykonos or Santorini. You can also store the muffins in the refrigerator for up to 5 days or the freezer for up to a month.

Tags: , , ,