• 8 eggs
  • 2 tsp Dijon mustard
  • 2 tbsp Greek yogurt
  • 100/120g Red Leicester cheese, grated
  • 1 sachet Bimuno Kids Immunity
  • 1 onion
  • 50g broccoli
  • Seasoning - freshly ground sea salt and black pepper


  • Preheat oven to 170C (fan).
  • Roughly dice your onion and finely chop your broccoli, then add to a pan with some oil on a medium heat & sauté for 10 minutes. Add a little water if you would like a softer texture.
  • Whisk your eggs in a large bowl.
  • Incorporate your cheese, mustard and Greek yogurt into the eggs.
  • Add your Bimuno and seasoning.
  • Line your muffin trays with oil to prevent the cooked muffins sticking.
  • Add some veggies into the bottom of each oiled silicone muffin tray.
  • Pour 3/4 egg mixture into each section (as it will rise once cooked).
  • Add a little more veggies to top your muffin before placing in the oven.
  • Bake for 14 minutes and leave to cool.
  • Enjoy!

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