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Egg Muffin Cups


10 eggs

1 tbsp olive oil (can also use coconut oil)

3 cloves garlic, minced

2 cups spinach

8 ounces mushrooms, thinly sliced

1/4 cup tomatoes, chopped

1 cup milk (I used Lactaid, but you can use any kind)

1 tsp basil




Preheat the oven to 350.

Grease the muffin tin with pam or coconut oil - you don't want the mixture sticking to the pan!

In a large mixing bowl, mix the eggs, milk, salt, pepper, basil and minced garlic.

Add the vegetables to each muffin cup, making sure that there is equal amounts throughout (you can really use any veggies you want for these).

Take the egg mixture and pour into the prepared muffin cups. Make sure to only pour about 3/4 into each tin so that it doesn't spill over while baking!

Place the tin in the oven and bake for 20-25 minutes.

Let them cool for a little bit before you remove them from the tin. These are perfect for a quick grab-n-go breakfast and can be stored in the fridge for up to 5 days.

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