The Art of the Egg Muffin

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Basic egg muffin recipe

  • 12 organic eggs
  • coconut oil ghee or olive oil to grease the pan
  • ½ tsp sea salt
  • ground pepper to taste
  • 1 cup chopped vegetables
  • fresh herbs
  • Preheat the oven to 350° F. Lightly grease a muffin tin with coconut oil, olive oil or ghee.
  • Chop your veggies and herbs of choice. Whisk the eggs vigorously in a large bowl.
  • Stir in the salt, pepper, veggies and herbs. (If you’re making a few different flavors, you’ll need to divide the eggs into different bowls for each flavor).
  • 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 great to keep on hand for both snacks and throwing on a salad. Consider them your clever little protein bombs.
Makes: 12 muffins