Egg Muffins


egg muffin

Egg Muffins

This super convenient recipe incorporates healthy fat (oil and avocado), colorful carbs (veggies), and high quality protein (eggs) to make for a perfect start to your day. You can put the ingredients together the night before and hold it in the refrigerator. Pop it in the oven first thing in the morning so it is ready by the time you are ready! For the following recipe, you can add whatever veggies you have in your fridge and eat with some berries on the side for additional colorful carbs.

Egg Muffins

1/4 cup red bell pepper, diced

1/4 cup carrots, grated

1/2 cup fresh spinach, chopped

2 to 3 tablespoons fresh basil, diced

1/2 teaspoon sea salt

1/4 teaspoon fresh ground pepper

10 – 12 pastured eggs

Sliced Avocado (to garnish)



Preheat oven to 375 degrees.  Well grease a 12-cup muffin pan with olive or coconut oil.

In a medium bowl, mix red bell pepper, shredded carrots, spinach, and basil.  Set aside.

In a large bowl, whisk together eggs, salt and pepper.  Add egg mixture to the sausage and veggie mixture and stir to combine.

Fill muffin cups with egg mixture about 2/3 to the top of the muffin cup.

Bake the egg muffins for 20 to 25 minutes or until eggs are set in the middle.

Makes about 12 to 16 muffins.  Muffins can be stored in an airtight container in the refrigerator for up to 3 to 4 days or can be frozen for up to 1 month.

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