Eggcellent Egg “Muffins”

They’re egg-actly what your morning needs. We eat them on the r-egg. Okay, we’ll stop now. No more egging you on.

Egg “Muffins”


  • 1 dozen organic, omega-3 eggs
  • Sea salt
  • 1 green pepper, diced
  • ½ onion, diced
  • 1 tsp turmeric
  • cup tomato, diced
  • 1 cup spinach, chard, or kale, chopped
  • ½ clove garlic, minced
  • olive oil or avocado oil
  • ½ cup unsweetened almond milk or unsweetened coconut milk


  1. Preheat oven to 350 degrees. Grease a muffin tin with olive oil or avocado oil.
  2. Sauté all veggies in a skillet coated with 1 TBSP olive oil/avocado oil for 1-5 minutes.
  3. Crack eggs into large mixing bowl and whisk. Add herbs, a dash of sea salt, and “milk.” Add vegetables to egg mixture; continue to whisk.
  4. Pour batter into muffin tins evenly.
  5. Bake for 18-20 minutes.
  6. Optional: top with sprinkled organic cheese
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