Egg Muffins with Spicy Parsnip fries & Kale Chips

These satisfying egg muffins make a perfect breakfast. Serve them with parsnip fries and kale chips and you have got a great snack or light lunch.

Egg muffins can be batch baked in advance, kept refrigerated in air tight containers and then reheated in the microwave for 30 seconds or so, to eat on the go, for those mornings when you haven’t time to do a proper breakfast. You can mix up the ingredients too, by adding chunks of peppers, feta, spring onion, tomatoes, chives, pieces of ham…. the choices are endless. Just remember to add the additional calories for any extra ingredients.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Egg Muffins with Spicy Parsnip fries & Kale Chips

  • Author: Rachel Wilcock
  • Total Time: 30 minutes
  • Yield: 1 1x


Baked mini egg muffins served with spicy parsnip fries and crunchy kale chips



1 whole egg & 2 egg whites



Mixed spices: cumin, chilli, cayenne


1.For the egg muffins, whisk eggs together and add sprigs of kale or onion/peppers if preferred
2. Spray deep muffin pan with 1cal spray and pour in your egg mix to 2/3 way up – leaving room for them to rise
3. Cut your parsnips into strips like fries and place on baking sheet & sprinkle with spicy seasoning
4. Place kale in sheet and season with salt & pepper or spicy seasoning
5. Bake the eggs and parsnips in 200c oven for 20 minutes. After 10 minutes add the kale to the oven until crispy and crunchy

  • Prep Time: 10
  • Cook Time: 20


  • Serving Size: 1
  • Calories: 300

Leave a Reply