Eat In: Healthy Breakfast Muffins


After a few weeks off over Christmas enjoying ridiculous amounts of food and drink we’re back. Back to work, back to blogging, back to a busy hectic life and more importantly back to eating healthy. December is famously known as everyone’s let go month! A month when you eat everything in sight, calorie counting is left in November and you consume enough alcohol to fund a brewery or winery. January on the other hand is the polar opposite with juicing, a handful of nuts classed as a treat and dry January.

These mini egg muffins I began making a few years ago when I gave the Paleo diet a try and always find myself digging the recipe out around this time of year. They’re super simple and perfect to cook up on a weekend to take into work for that week’s breakfast. You can fill them with whatever you want and be as healthy or naughty as you desire. I’ve gone for healthy veggie egg muffins this week with a few sprinkled with chorizo but use these as a way to use up anything in the fridge (within reason of course)!

Ingredients – makes 12

9 large eggs

3 tbsp skimmed milk

50g kale

6 medium mushrooms, diced

1/2 an onion, diced

1 tbsp coconut oil

Salt and pepper to season

  1. Preheat the oven to 200 degrees
  2. Allow the coconut oil to melt in a frying pan and cook the diced onions until translucent
  3. Add the mushrooms to the frying pan stirring occasionally
  4. In a bowl whisk the eggs and milk seasoning with salt and pepper
  5. Add the kale to the frying pan stirring occasionally 
  6. Once the onions, mushrooms and kale are cooked to your liking remove them from the heat amend transfer your egg mixture to a jug for easy pouring
  7. Line a muffin tin with cupcake cases to avoid the egg omelettes sticking and fill each one with the veg mixture (I added chorizo to half of my egg cups) 
  8. Pour the egg on top of the vegetables and bake in the oven for 15-20 minutes
  9. Remove from the oven once your egg cups are golden and the egg has risen and cooked all the way through (use a skewer in the centre to check)
  10. Enjoy either hot or cold and store in the fridge once cooled

2 Comments Add yours

  1. Sam says:

    This is such a good idea and something I think people will love… definitely getting my guys to try this!


    1. kirstg4 says:

      Thanks Sam! They’re super yummy and quick. Let me know if you come up with any new flavour combo’s in terms of the ingredients you put in them.


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