Egg Muffins
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recipe by Monique Phipps http://thenourishedpsychologist.com/
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- Total Time
- 35mins
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- Serves
- 12
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- Calories
- 155
These super tasty eggy muffins are quick and easy to make, can be adapted to suit everyone’s tastes and are a perfect grab and go breakfast or snack. They are a good source of protein, healthy fats, vitamins and minerals so they really tick all the boxes! Use this recipe as a guide but make them to your liking and dietary needs. They can be lunchbox friendly by swapping ground pepitas or sunflower seeds for the almond meal and leave out the meat to make them vegetarian. If you can’t tolerate ghee then use coconut oil instead.
Inspired by: http://www.thenourishedpsychologist.com/egg-muffins/recipe updated Feb 18, 2022
Ingredients
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- Bacon
- 60 g
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- Ghee
- 60 g
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- Baby spinach
- 30 g
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- Ghee
- 1 teaspoon
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- Onion
- ½
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- Egg
- 12
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- Almond flour
- 2 tablespoons
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- Salt & pepper
- 1 pinch
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- Smoked paprika
- ¼ teaspoon
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- Ground turmeric
- ¼ teaspoon
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- Zucchini
- 115 g
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- Button mushroom
- 45 g
Tools
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Oven
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Whisk
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Wooden spoon
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Stove
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Frying pan
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Large mixing bowl
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Muffin pan - 12-hole
Step preview
- Pre-heat oven - 180°C
- Add ghee to a clean frying pan
- Heat until melted
- Add bacon and onion
- Cook - approx 5 min, medium heat
- Add egg and ghee to a clean large mixing bowl
- Whisk well until combined
- Add almond flour, salt & pepper, smoked paprika and ground turmeric to the eggs
- Whisk until combined
- Add baby spinach, zucchini and button mushroom to the eggs
- Transfer onion mixture to eggs
- Stir until combined
- Line a clean muffin pan with paper muffin cups
- Transfer eggs to muffin pan
- Bake until golden brown - 20 min, 180°C