top of page

Breakfast muffins

Makes 12


Coconut oil for greasing the tin/cases

12 large free-range eggs


– this is individual and feel free to experiment but at a minimum you will require:

1 tsp salt

1 tsp ground pepper

1 tsp turmeric

2-3 fillings

– vegetarian or meat/fish as you choose. e.g.:

225g diced onion

225g spinach

225g diced mushrooms

1 chilli, chopped

1 bell pepper, diced

2 slices of smoked salmon/turkey breast/chicken breast/ham etc., sliced


1. Preheat your oven to 180°C.

2. Use the coconut oil to grease your muffin tin or the cases. Melt the coconut oil first if you find this easier but I normally find using my hands melts it enough to spread.

3. Mix together your fillings in a bowl and then evenly divide between the twelve muffin cases.

4. In a jug, beat the eggs, add the seasonings and mix well.

5. Pour the egg mixture into the cases that you filled in step 3.

6. Cook for 18-20 mins checking that when a fork is pricked into the centre of the muffin it comes out clean.

7. Enjoy warm or once cooled store in an airtight container in the fridge.

23 views0 comments

Recent Posts

See All


bottom of page