Egg Muffins

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Egg Muffins
Prep time
Cook time
Total time
Make these in bulk on a weekend and store in the freezer for easy grab-n-go breakfasts during the week.
Recipe type: Breakfasts
Cuisine: 4 Season
Serves: 12
  • 12 eggs from pasture raised, local chickens
  • 1 teaspoon of unrefined sea salt
  • pinch of cayenne
  • Extra virgin coconut oil
  • 2 cups any variety of mixed vegetables (such as):
  • ¾ cup tomato, seeded and diced
  • ¾ cup kale, finely chopped
  • ¼ cup raw cheese, grass-fed (such as hard cheddar)
  • 2-3 tablespoons red onion, minced
  1. Preheat oven to 400 degrees
  2. Add approximately half a teasppon of coconut oil to each muffin tin and using a wadded up paper towel or your hands, liberally grease each tin with the oil. The more oil, the easier the pan will clean up afterwards. Set aside.
  3. Toss approximately 2 cups of fresh vegetables and/or cheese together in a medium sized bowl. Set aside.
  4. Blend eggs together in a food processor, blender, or with a whisk. Add salt and pepper. Combine with vegetables and mix well.
  5. Fill each muffin tin with egg batter until evenly distributed. Bake for 12-15 minutes until centers are just set but still jiggly and wet looking. Cool for 10 minutes. Extract muffins by tracing the border of each tin with a spoon and then scooping from the bottom.
When completely cool, store muffins in a freezer bag for up to 3 months. Reheat in the oven at 350 degrees for 10 minutes or microwave for 1 minute.