This easy egg muffin recipe tastes amazing |Packed with protein

Okay. So. Egg muffins aren’t new at all. People have been making them for years but I’ve just made my first batch and it’s delicious.

I love cooking my own meals. Ever since I went for a Bio-resonance screening at the Still Centre, I’ve become quite mindful of what I put into my body. The other day, I’d read that almond milk by my favourite brand – Almond Breeze, actually only has 2% almonds in one carton of milk. That’s a topic for another blog post but when you make your own meals, you know exactly what you’re consuming.

 

What you’ll need for this egg muffin recipe:

6 eggs
1 onion
1/4 head of broccoli
1 tbsp coconut oil
1 tsp salt
1 tsp pepper
1 tsp cayenne pepper
1 tsp baking powder
Spinach

Optional: Cauliflower or green pepper
Makes 8 muffins

Step 1

Pre-heat a pan with coconut oil or an oil of your choice while preparing the other ingredients.
Also pre-heat your oven on 180°c.
Chop your onions, spinach and broccoli finely to avoid having huge chunks of veg in your muffins.

Ready to chop finely for a delicious egg muffin recipe

Step 2

Braise your chopped onions in the preheated pan, allowing them to turn brown before adding the spinach and broccoli. Frying the veg will decrease baking time, once your egg muffins are in the oven.

Broccoli, spinach, and braised onion for a savoury egg muffin

Step 3

Mix your 6 eggs well in a separate bowl. Add pepper, cayenne pepper, baking powder, and salt for flavour.

Step 4

Once the broccoli is 50% soft, pour the veg into your egg mixture and stir well.

Step 5

Using a measuring jug or if you have a bowl with a lip like I do, carefully pour your mixture into a baking tray. Ensure that your baking tray is non-stick, or that you’ve lined it with butter or oil before adding the egg muffin mixture. I used coconut oil.
It’s not necessary to fill each cup of the baking tray because the egg muffin will rise.

Voila! An easy breakfast that can be refrigerated for up to a week. Let Me know if you try this egg muffin recipe

Step 6

Bake for 15 – 20 minutes at 180°c.

The egg muffins will be ready when they’ve risen, the mixture has solidified, and the egg muffins develop a golden brown tinge to it.

Once you’ve taken them out of the oven, allow it to cool before removing from the tray.

And then, enjoy!

I’d actually made this batch to enjoy four of them for lunch since I’d already prepped some overnight oats for breakfast the night before.

Try this recipe and let me know how it goes. I’d love to hear from you. Post a comment in the section below or connect with me on Facebook, Instagram and Twitter

Author: Robyn