Egg & Tuna Filo Muffins


Delicious for breakfast, light lunch or just a snack. Feel free to substitute the tuna for bacon or mushrooms.


  • Drizzle of olive oil
  • 1 onion, diced
  • 1 teaspoon smoked paprika
  • 4 sheets Filo pastry
  • 5 eggs
  • Freshly ground black pepper
  • Pinch LoSalt
  • Handful fresh chopped parsley
  • 110g can tuna fish, drained
  • 10g grated mature cheddar cheese, grated


  1. Pre-heat the oven to 160˚C.
  2. Add a drizzle of olive oil to a hot pan, add the onion and cook for 3-4 mins until starting to colour.
  3. Next add 1 teaspoon of smoked paprika. Stir and sauté for a further 2 minutes, then set aside.
  4. Meanwhile, take 4 sheets of Filo pastry and cut into squares, big enough to line 6 muffin tray holes. Place 3 squares of pastry into each of the 6 holes.
  5. Now, beat the eggs and season with black pepper and a pinch of LoSalt.
  6. Add the sautéed onions, the chopped fresh parsley and the drained, flaked tuna fish.
  7. Stir well and pour into the 6 pastry muffin holes.
  8. Sprinkle on top with the grated cheese.
  9. Now pop in the oven for 12-15 min until the egg is cooked and the pastry is golden.
  10. Serve warm or cold.