Egg Muffins Recipe

  • Author: Prescribe Nutrition
  • Cook Time: 25 mins
  • Total Time: 25 mins


  • 12 organic eggs
  • Coconut oil, olive oil or ghee to grease muffin tins
  • ½ teaspoon sea salt
  • Ground pepper to taste
  • 1 cup or more chopped vegetables. Your choice – or try one of our favorite variations:
  • Tomato + spinach + basil (½ cup chopped tomatoes, ½ cup chopped spinach, ¼ cup chopped fresh basil)
  • Mushroom + asparagus (4 stalks asparagus, tips removed and chopped and ½ cup chopped mushrooms)
  • Chive + chard (swiss or rainbow) 1 cup chopped chard, stems removed (if you want) and 2 tablespoons minced chives


  1. Preheat oven to 350 F.
  2. Lightly grease muffin tins with coconut oil, olive oil or ghee.
  3. Chop your veggies of choice.
  4. Whisk eggs very well in a large bowl, add sea salt + pepper.
  5. Stir in veggies. (If you’re making different flavors, you’ll need to divide the eggs into different bowls for each flavor).
  6. Pour into muffin tins and bake for 20-25 mins until eggs are cooked through.