The muffins will keep well, covered in the fridge for a couple of days.


  • 8 large eggs
  • ½ cup (125 ml) fresh cream
  • 2 ripe avocados, peeled and chopped
  • 2 cups leftover roast vegetables or stir fry vegetables
  • ½ cup (60 g) grated cheddar
  • Salt and pepper, to taste
  • Avocado or olive oil to grease
  • To serve, extra avocado sliced
  • Sweet chilli sauce


  1. Preheat oven to 180˚C and grease a 12-cup muffin tin.
  2. Whisk the eggs and cream together, season well.
  3. Distribute the veggies and avocado evenly between the muffin tin.
  4. Pour egg mixture over veggies.
  5. Bake in the oven for 20-25 minutes, or until golden and set.
  6. Serve warm with a dollop of sweet chilli sauce and extra sliced avocado.