June 08, 2018 0 Comments

I love making egg muffins! They are so versatile and quick, you could literally have a different kind every day!

You can get creative with various styles…

  • Mexican – jalapeno, salsa, taco meat (I use leftovers) and topped with avocado
  • Italian – prosciutto, tomato, and basil
  • Meat – 2-3 different types of protein
  • Veggie – just veggies and egg
  • Add shredded sweet potato or potato at the bottom
  • Add quinoa to any mix for a good complex carb



    1. 6-12 Organic Eggs*
    2. 12 Egg whites
    3. 1/2 Onion, chopped
    4. 1 Bell Pepper, chopped
    5. Protein of choice (Chicken, Chicken Sausage, Ground Turkey, Bacon, etc.)
    6. Salt and Pepper
Seasoning options: cayenne, basil, oregano, garlic, Italian seasoning, taco seasoning, all purpose seasoning, hot sauce for drizzling on top
Veggie options: I have used broccoli, mushroom, asparagus, jalepenos, tomatoes, spinach, kale, etc.



    1. Preheat oven to 350
    2. Spray each muffin tin with Coconut Oil Spray (or Olive Oil Spray)
    3. Cook and dice your protein
    4. Chop up your veggies
    5. Beat eggs and egg whites together
Option: Mix all together and then divide evenly between the 12 tins
    1. OR layer veggies and protein then crack an egg into each tin and pierce with fork *if doing this you would need 12 whole eggs
    2. Bake for 15-20 minutes
Option: If you would like to add cheese, top each muffin with cheese the last 3-4 minutes of cooking