Egg 'Muffins'

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spring onion

chopped tomatoes



green chillies

fresh coriander

6 eggs beaten with 2 tbsp almond milk


1. Preheat oven at 350 - may need to adjust depending on how many veggies you add in.

2. Grease your muffin tin with olive oil or coconut oil

3. Add vegetables of your choice along with meat if you choose, pour beaten egg mixture on it.

4. Place muffin pan on the center rack of a preheated oven and bake for 20-25 minutes or until 'muffins' are light brown, puffy, and the eggs are set.

5. Let muffins cool for a few minutes before removing from the muffin pan or cups.

6. Loosen gently with knife if they seem to be sticking.

7. Eat immediately or let cool completely and store in plastic bag in refrigerator or freezer.

Bon Appetit!

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