Egg Muffins

Egg muffin no wall.JPG

Prep Time: 10 Minutes

Cooking Time: 20 Minutes

Total Time: 30 Minutes

Servings: 12 egg muffins


8 eggs
2 tbsp Coconut Oil (1 tbsp for the tin and 1 tbsp for the saute)
12-cup muffin tin
1 red bell pepper, 1 orange bell pepper, diced (or peppers of your liking)
1/2 onion, diced
1 cup spinach
1 tsp sea salt and black pepper (to taste)
1 tbsp fresh minced garlic
Optional: 1/4 cup goat cheese (or cheese of choice)


  • Pre-Heat the oven to 350 degrees

  • Grease the cooking pan with coconut oil thoroughly and set aside

  • Dice the peppers and onions

  • Heat a large non stick skillet over medium heat. Once hot, add in oil, onions, peppers, minced garlic, sea salt, and pepper

  • Saute 5 minutes or until peppers are tender

  • Add in spinach and cook for an additional 2 minutes. Remove from heat and set veggies aside.

  • In a small mixing bowl, whisk eggs together until combined

  • Mix in the cooked veggies. Sprinkle in additional sea salt, pepper, and garlic to taste.

  • Pour the egg and veggie mixture into the muffin tins, dividing evenly; filling up 3/4 of the way full

  • Bake the eggs in the oven for 20 minutes. (Note: If adding in the cheese, sprinkle on the eggs the last 5 minutes)

  • Can store in the fridge for up to 5 days or can freeze


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