Egg Muffins


Prep Time: 15 Minutes

Cooking Time: 20 Minutes

Total Time: 35 Minutes

Servings: 12


12 eggs

Coconut Oil

12-cup muffin tin

1 red bell pepper

1 green bell pepper

1/2 cup spinach

1/2 of a small red onion

5 portobello button mushrooms

Pinch sea salt, black pepper, and garlic 

1/4 cup goat cheese 


  • Pre-Heat the oven to 350 degrees

  • Grease the cooking pan with coconut oil and set aside

  • Dice the pepper, mushrooms, onions, and spinach

  • Divide vegetables evenly among muffin tins.

  • In a large mixing bowl, whisk eggs together until combined. Sprinkle in sea salt, pepper, and garlic to taste.

  • Pour the eggs into the cups, dividing evenly; filling up about 3/4 of the way full. 

  • Sprinkle the goat cheese on top

  • Bake the eggs in the oven for 20-25 minutes. They will puff up at first, but will deflate when they return to room temperature

  • Can store in the fridge for up to 5 days


  • Play around with the ingredients. Try different veggies and toppings to your liking! :)