Tired of skipping breakfast or settling for toast while juggling a hundred morning tasks? These savoury lactose free cheese and veggie breakfast muffins are about to become your new best mate. Soft, cheesy (without the lactose drama), packed with veg and protein—this quick-grab breakfast is perfect for busy mornings, picky eaters, and anyone trying to eat a bit cleaner without sacrificing flavour.
Whether you’re a mum getting the kids ready for school, a remote worker fuelling up before Zoom marathons, or just someone trying to make healthier choices, these muffins tick all the boxes. They’re gluten-free friendly, meal-prep approved, and irresistibly moreish.
🌱 Nutritional Information (Per Muffin)
Packed with protein and fibre, these muffins keep you full without slowing you down:
- Calories: 110
- Protein: 9g
- Carbohydrates: 6g
- Fat: 6g
- Sugar: 1g
- Fibre: 2g
💛 Why You’ll Love This Lactose Free Cheese Breakfast Idea
- Ready in 30 minutes or less
- Freezer-friendly for batch cooking
- Customisable with your favourite veggies
- Packed with satisfying protein
- Absolutely no lactose—but all the cheesy goodness
🥕 Ingredients (Makes 12 Muffins)
- 6 large eggs
- 150g lactose free cheese (grated – mature cheddar style works best)
- 100ml lactose-free milk or oat milk
- 1 red pepper (diced)
- 1 small courgette (grated)
- 1 spring onion (finely sliced)
- 1 tsp garlic granules
- ½ tsp black pepper
- ½ tsp sea salt
- ½ tsp smoked paprika (optional)
- Olive oil spray for greasing
👩🍳 How to Make It
Step 1: Preheat & Prep
Preheat your oven to 180°C (fan 160°C) and lightly grease a 12-hole muffin tin with olive oil spray or line with silicone cases.
Step 2: Mix the Eggs
In a large bowl, crack the eggs and whisk them together with the milk, salt, pepper, garlic granules, and smoked paprika.
Step 3: Add the Veg & Cheese
Toss in the grated courgette (squeeze out extra moisture with a clean tea towel), diced red pepper, sliced spring onion, and lactose free cheese. Mix everything gently until evenly combined.
Step 4: Fill the Muffin Tin
Divide the mixture evenly among the muffin holes. Each should be about ¾ full.
Step 5: Bake
Bake for 20–25 minutes, or until the muffins are golden on top and a skewer comes out clean.
Step 6: Cool & Enjoy
Let them cool in the tin for 5 minutes, then pop them out and enjoy hot or let cool completely before storing.
🧠 Cooking Tips
- Courgette too wet? Squeeze it really well—it’s the secret to avoiding soggy bottoms (and no one likes those, right?).
- Fancy a bit of spice? Add a pinch of chilli flakes or chopped jalapeño for a fiery twist.
- Want a richer texture? Swap one egg for 2 tbsp of plain lactose-free Greek yoghurt.
🍽 Pairing Suggestions
These muffins are delicious alone, but even better with:
- A light rocket salad with lemon juice
- A dollop of lactose-free Greek yoghurt
- A glass of iced green tea or infused sparkling water
🕒 Time-Saving Hacks
- Chop and prep the veggies the night before and store in an airtight container.
- Bake a double batch and freeze the extras for up to 3 months. Just defrost overnight or pop in the microwave for 40 seconds.
🔧 Kitchen Tools You’ll Need
- 12-hole muffin tin
- Mixing bowl
- Whisk
- Grater (for cheese and courgette)
- Olive oil spray or paper muffin cases
👩⚕️ Pro Tips from Professionals
Tip from Nutritionist Chloe Marsh (NHS dietitian):
“If you’re managing lactose intolerance, lactose free cheese gives you all the flavour and calcium benefits without the tummy troubles—so it’s a great way to boost protein and support bone health at breakfast.”
🧠 FAQs About Lactose Free Cheese Breakfast Recipes
1. Can I make these muffins ahead of time?
Yes! They store well in the fridge for up to 4 days or can be frozen.
2. How do I reheat them?
Pop in the microwave for 30–40 seconds or reheat in the oven at 160°C for 5–7 minutes.
3. Can I substitute lactose free cheese with a vegan cheese?
You can! Just choose one that melts well and is high in protein if possible.
4. What’s the best lactose free cheese for this recipe?
A sharp mature-style cheddar alternative gives the most flavour, but mozzarella-style works too.
5. Are these suitable for kids?
Absolutely. These are mild, nutritious, and perfect for school lunchboxes.
6. Can I make this without eggs?
You can try an egg replacer or flax eggs, but texture will vary. Great for vegans or allergies.
7. How do I stop the muffins from sticking to the tin?
Use silicone muffin cases or a good non-stick tin with olive oil spray.
8. Are these gluten-free?
Yes! There’s no flour in the recipe, making it naturally gluten-free.
🥗 Eating for Overall Well-Being
Eating meals rich in protein and veggies at breakfast can improve your energy levels, reduce mid-morning cravings, and support hormone balance. Want to know more about how healthy food choices like lactose free cheese can benefit your health? Discover the nutritional benefits of reducing lactose in this Healthline guide.
Want to learn more about the person who created these easy, nourishing recipes? Visit my About Me page