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Golden Courgette Sweetcorn Egg Muffins with Tomato Salsa
Oven-baked egg muffins with courgette, sweetcorn, spring onions, potato, parsley, and a quick tomato salsa.
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
| Typical values | per serving |
|---|---|
| Energy | 300 kcal |
| Protein | 19g |
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For more than 4 servings, divide all displayed ingredients into separate batches of no more than 4 servings and use each batch’s share. Heat the oven to 200°C conventional /180°C fan. Use two 12-hole non-stick muffin tins, each hole holding at least 100ml to the brim; check with measured water and dry. Grease six holes per serving in this batch with 5ml oil. Check both tins fit with air space around them. Grate the courgette and squeeze firmly in a clean cloth to remove free liquid.