Speck and Mozzarella Egg Muffins
These speck and mozzarella egg muffins are a quick, high-protein option that works just as well for breakfast as it does for a light lunch or snack. They’re simple to put together, but still feel a bit special thanks to the savoury filling and pockets of melted mozzarella.
They’re also really practical -make them in smaller silicone moulds and they’re perfect for lunch boxes, picnics, or something easy to take on the go. You can bake them in the oven or an air fryer, depending on what you prefer.
Ingredients
Method
- Grate the courgette into a sieve, sprinkle with a little salt, and leave it to sit over a bowl for a few minutes.
- Cut the speck into small cubes, halve the mozzarella balls, and finely chop the spring onion and olives.
- Lightly whisk the eggs with the pesto.
- Add the speck, olives, and spring onion to the eggs.
- Squeeze as much liquid as possible out of the courgette, then add it to the mixture along with the parsley and some freshly ground pepper.
- Mix everything together well.
- Pour the mixture into a large silicone muffin cup, or divide between 3–4 smaller moulds.
- Add the mozzarella pieces, pressing them slightly into the mixture.
- Bake at 180°C for about 15 minutes, until set and lightly golden.
- Serve warm or at room temperature. They’re great on their own or with a simple salad on the side.