These easy egg and quark muffins are the perfect addition to any lunch box!


  • ½ tub Mungalli Quark

  • 6 Mungalli Bio-eggs

  • 1 cup finely chopped Leafy Green (we used kale & rocket)

  • 1 Onion

  • 2 cloves Garlic

  • 2 tablespoons of Besan or Buckwheat Flour

  • 1 tsp Baking Powder

  • Salt & Pepper to taste

  • Oil or Butter


  • Preheat oven to 180°C
  • Finely chop onion and garlic and brown with oil or butter. Put aside to cool
  • Whisk Mungalli Quark, eggs, leafy greens, flour, baking powder and seasoning. Add cooled onion & garlic
  • Spoon into greased non-stick muffin pan (12 portions) or 5 pie tins
  • Bake in moderate oven for 15-20 minutes or until golden brown on top
  • Serve with a fresh garden salad or eat straight from the tin!