Egg Muffins


6 large eggs. Preferably organic, free range.

¼ cup of chopped onion

½ cup of diced tomatoes or red pepper

½ cup chopped baby spinach or broccoli

½ cup of shredded cheddar cheese

Salt and pepper to taste


  • Preheat the oven to 180 degrees Celsius
  • Whisk the eggs in a bowl
  • Add remaining ingredients and stir
  • Add a pinch of salt and pepper
  • Grease 1 muffin pan with coconut or olive oil
  • Pour equal amounts of egg mixture into the cups
  • Bake for 20-25 minutes. Test the center of the muffins to make sure they are cooked through. Let the muffins cool for 2 minutes. Remove from pan and enjoy.

Egg muffins can be served for breakfast with a slice of whole wheat toast or for lunch with a fresh green salad -remember to add some avocado!

Serves 4-6

Written by Francine

Newsletter - yes

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