Mediterranean Egg Muffin

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  • 12 organic eggs
  • coconut oil or ghee or olive oil to grease the pan
  • ½ tsp sea salt
  • ground pepper to taste
  • ½ cup tomatoes chopped
  • ½ cup fresh spinach chopped
  • ¼ cup fresh basil chopped
  • Preheat the oven to 350°F. Lightly grease a muffin tin with coconut oil, olive oil or ghee.
  • Chop your tomatoes and herbs. Whisk the eggs vigorously in a large bowl.
  • Stir in the salt, pepper, tomatoes, and herbs.
  • Pour the egg mixture into muffin tins and bake for 20-25 minutes or until the eggs are cooked through.
Protein on-the-go just got a lot easier. Egg muffins are not only perfect for breakfast, but they're great to keep on hand for snacks and to throw on top of salads! They’re also a crowd pleaser for brunches or potlucks. 
Makes: 12 muffins