Freezer-friendly courgette, mushroom & cheddar egg muffins
Make-ahead egg muffins: courgette, chestnut mushrooms and mature cheddar — freeze in batches for quick, protein-packed breakfasts.
These egg muffins are the kind of make-ahead breakfast that makes weekday mornings feel like a treat. Courgette keeps them light, chestnut mushrooms add savoury depth and mature cheddar gives that satisfying hit of comfort.
Make a batch at the weekend, flash-freeze on a tray and you’ll have grab-and-go breakfasts for a busy fortnight. Reheat from frozen in the microwave or oven and you’re done in minutes — no faff, just breakfast sorted.
Ingredients
- 8 Eggs
- 120 ml Semi-skimmed milk
- 15 ml Olive oil
- 1 Courgette — medium
- 150 g Chestnut mushrooms
- 1 Brown onion — small
- 1 Garlic clove
- 120 g Mature cheddar — finely grated
- 15 g Fresh parsley — roughly chopped
- 5 ml Salt
- 5 ml Black pepper — ground
- 5 ml Smoked paprika
Equipment
- 12-hole muffin tin
- Box grater
- Freezer bags or airtight containers
- Baking tray for flash-freezing
Instructions
Preheat the oven to 180°C fan/200°C conventional. Lightly grease a 12-hole muffin tin or line with cases.
Grate the courgette into a bowl, sprinkle with 1/2 tsp of the salt, toss and leave to sit for 10 minutes to draw out water.
After 10 minutes, squeeze the courgette firmly in handfuls or wrap in kitchen paper and press to remove as much liquid as possible.
Heat the olive oil in a frying pan over a medium hob. Add the brown onion and cook for 3–4 minutes until starting to soften. Add the garlic and chestnut mushrooms and cook a further 4–5 minutes until the mushrooms have released their liquid and turned golden. Season with a little black pepper.
Stir the squeezed courgette into the pan and cook for 1–2 minutes to evaporate any remaining moisture. Remove from the heat and leave to cool for 2 minutes.
In a large bowl whisk the eggs with the semi-skimmed milk, the remaining 1/2 tsp salt, smoked paprika and the chopped fresh parsley. Stir in the grated mature cheddar and the cooled vegetable mixture until combined.
Divide the mixture between the 12 muffin holes (about 2 generous tablespoons per hole), filling each around three-quarters full.
Bake for 20–22 minutes at 180°C fan/200°C conventional until the centres are just set and tops are lightly golden.
Leave the muffins to cool in the tin for 10 minutes, then transfer to a cooling rack to cool completely (this helps condensation form less when freezing).
Arrange the cooled muffins on a baking tray in a single layer and flash-freeze for 2 hours until solid. Transfer to labelled freezer bags or an airtight container and freeze for up to 1 month.
Tips
- Squeeze the courgette thoroughly — skipping this is the most common reason muffins turn out soggy.
- Flash-freeze in a single layer so muffins don’t stick together; once solid, transfer to a labelled freezer bag to save space.
- Reheat from frozen: microwave on high for 90–120 seconds (turn halfway), or oven at 180°C fan/200°C conventional for 18–22 minutes.
- Make this ahead: the baked muffins keep well in the fridge for 3 days if you prefer not to freeze.
- To re-crisp tops, finish under a hot grill for 1–2 minutes after oven reheating — watch carefully so they don’t burn.
Substitutions
Mature cheddar → Grated vegetarian cheddar or Gruyère (120 g)
Stays closeChestnut mushrooms → Cooked diced pancetta or bacon (100 g) — omit a little of the added salt
Noticeably differentSemi-skimmed milk → Whole milk (120 ml) or unsweetened soy milk (120 ml) for a dairy-free-ish texture (note: still contains dairy if you keep the cheese)
Stays closeCourgette → Fresh spinach (150 g, wilted and squeezed) — will change texture and colour
Noticeably different
Nutrition
Per serving · estimated
- 225
- Calories
- 14 g
- Protein
- 4 g
- Carbs
- 15 g
- Fat
- 1 g
- Fibre
- 2 g
- Sugar
- 530 mg
- Sodium
FAQ
How long will these keep in the freezer?
Stored airtight, they keep well for up to 1 month. After that they’re still safe but quality (texture/flavour) declines.
Can I reheat from frozen in the microwave?
Yes — microwave on high for 90–120 seconds, turning halfway. For a crisper top, finish in a preheated oven or under the grill for 1–2 minutes.
Can I use a different cheese?
Yes — cheddar is reliable, but Gruyère, Red Leicester or a vegetarian hard cheese work well. Stronger cheeses will change the flavour profile.
Can I make these gluten-free?
They are gluten-free as written. Ensure any added ingredients (e.g. pre-shredded cheese) are labelled gluten-free if you need strict avoidance.
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