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Easy Egg Muffins

  • Writer: Nina Jeanette
    Nina Jeanette
  • 6 days ago
  • 2 min read

A Simple, Protein-Rich Breakfast for Busy Days


If you're looking for a healthy breakfast that can be made ahead, stored in the fridge, and grabbed on your way out the door, these egg muffins are for you.


They're fluffy, packed with protein and vegetables, and incredibly versatile. I often make a batch at the beginning of the week so breakfast is already taken care of on busy mornings.


The best part? You can easily customize them with whatever vegetables, herbs, cheese, or protein you have available.


Real food. Simple ingredients. Practical solutions.


Exactly how I like it.


Makes 12 Egg Muffins

Ingredients

  • 8 eggs

  • 0.5 dl oat milk

  • 2.5 dl baby spinach, chopped

  • 1 dl bell pepper, finely diced

  • 0.5 dl red onion or scallions, finely chopped

  • ¼ tsp black pepper

  • ½ tsp Himalayan salt

  • ½ tsp oregano

  • 1 dl feta cheese


Optional Add-Ins

Feel free to make these your own:

  • Cooked chicken

  • Turkey

  • Cottage cheese

  • Goat cheese

  • Mushrooms

  • Broccoli

  • Fresh herbs


How to Make Them

Step 1

Preheat your oven to 175°C.

Lightly grease a 12-hole muffin tray with a little oil, or use muffin liners and lightly oil them to prevent sticking.


Step 2

Finely chop the spinach, bell pepper, and onion.

Distribute the vegetables evenly between the 12 muffin cups.


Step 3

In a mixing bowl, whisk together:

  • Eggs

  • Oat milk

  • Himalayan salt

  • Black pepper

Pour the egg mixture evenly over the vegetables.


Step 4

Sprinkle the feta cheese evenly over the top.

Finish with a pinch of oregano on each muffin.


Step 5

Bake in the middle of the oven for approximately 25 minutes, or until the egg muffins are fully set and lightly golden on top.


Step 6

Remove from the oven and allow them to cool in the tray for about 5 minutes.

Run a knife around the edges before carefully lifting them out.


Storage

These are perfect for meal prep.


Fridge

Store in an airtight container for up to 4 days.


Freezer

Freeze for up to 3 months.

Simply thaw overnight in the fridge or gently reheat before serving.


Serving Suggestions

Enjoy them:

  • As a quick breakfast

  • With a side salad for lunch

  • Alongside fresh fruit

  • With avocado and homemade crispbread

  • As a protein-rich snack


Simple recipes like this are one of my favourite ways to make healthy eating feel easy.


Because when nourishing food is ready and waiting for you, healthy choices become so much simpler.



Much love,

Nina xoxo



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