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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.
35 min345 kcal4 base servings
Recipe and nutrition estimates
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
345 kcalEstimated 3 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 345 kcal |
| Protein | 22g |
| Carbohydrate | 38.8g |
| of which sugars | 7g |
| Fat | 12.3g |
| of which saturates | 3.4g |
| Fibre | 10g |
| Salt | 1g |
Cook mode
Prep the veg
Heat the oven to 200C/180C fan. Coarsely grate the courgette, squeeze out excess liquid, finely dice the baby potatoes, slice the spring onions, halve the cherry tomatoes, chop the parsley, and zest the lemon.
Timer: 10 min