Healthy Breakfast Grab & Go Muffins

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recipe by Caoimhe at Drop

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

No matter how much I intend to make veggie packed salads, I'm always drawn to the cheesy breakfast muffin recipes. I want to test the new TM5 hanging out in the kitchen, and have something that I can eat on my 3 minute commute to the office. Win-win.

Inspired by:

recipe updated May 20, 2019


  • Cheddar cheese icon
    Cheddar cheese
    75g (about ¾ cup)
  • Green onion icon
    Green onion
    40g (about ½ cup)
  • Fresh parsley icon
    Fresh parsley
    1 sprig
  • Greek yogurt icon
    Greek yogurt
    240g (about 1 cup)
  • Baby spinach icon
    Baby spinach
    20g (about ¾ cup)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    22ml (1½ tbsp)
  • Egg icon
    x 2 (about 100g)
  • Sea salt icon
    Sea salt
    1 tsp (6g)
  • Black pepper icon
    Black pepper
    as needed
  • Spelt flour icon
    Spelt flour
    160g (about 1½ cups)
  • Baking powder icon
    Baking powder
    2 tsp (10g)
  • Corn kernels icon
    Corn kernels
    100g (about ½ cup)


  • kCook icon Cooling rack
  • kCook icon TM5
  • kCook icon Tm5 bowl
  • kCook icon Muffin pan - 12-hole

Step preview

  1. Pre-heat oven - 180°C
  2. Grease a clean muffin pan
  3. Add greek yogurt, cheddar cheese, green onion, baby spinach, extra virgin olive oil, egg, fresh parsley, sea salt and black pepper to the TM5 bowl
  4. Fit TM5 bowl to TM5
  5. Blend - approx 10 sec, speed 10
  6. Then add spelt flour, baking powder and corn kernels to the batter
  7. Blend until just combined - 25 sec
  8. Transfer batter to muffin pan evenly
  9. Bake until golden brown - 20 min, 180°C
  10. Transfer onto cooling rack
  11. Let cool
  12. Serve
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