Egg Muffins

egg muffinsEggs are a fabulous source of protein as well as choline. These snacks or breakfast option if you like are a much more fun, on-the-go alternative to the traditional hard-boiled egg. And you can spice these up with any other ingredients you enjoy! Adjust the amounts to suit your taste.


225g ground sausage (or remove from casing)

115g mushrooms, chopped

14g butter

10 eggs

2 handfuls of spinach

38 g shredded cheddar cheese (optional)

1 tsp sea salt

Dash of black pepper



Preheat the oven to 180 °C. Line a 12-cup muffin pan with liners or grease the pan well with coconut oil.

In a large frying pan over medium heat, cook the sausage until no longer pink, about 8 minutes. Remove from the pan and set aside. Saute the mushrooms or any other veggies you use in butter for a few minutes until they become soft.

In a medium bowl, beat the eggs, and then add in the raw spinach, cooked vegetables, and cheese (if using). Season with salt, pepper, and other seasonings as desired.

Pour the egg mixture into the muffin cups about halfway full. Back for about 20 minutes, until they rise and start to brown on top. Remove from the oven and allow to cool for 10 minutes. If you didn’t use muffin liners, run a butter knife along the edges of the muffins before removing. Serve immediately or store in the fridge for up to 3 days or freezer for 3 months.

Yield: 12 muffins.



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