Breakfast is my favourite meal of the day… until lunch that is! 😉
I can’t help it, I just love food. I love good food. That’s why I can’t stop eating these mini breakfast egg muffins. They are delicious! Perfect for someone who needs breakfast on the go, or for someone who is hosting a brunch. They are multi-purpose breakfast egg muffins. With the main goal of eating them! 😉
They are super simple to make, and convenient. If you are super busy like me, you can make them ahead of time and keep them in the fridge for the week. Or, if you like to host brunch or people over, you can make them for a gathering. Considering this recipe makes 12, it’s great for feeding a large number of people.
These mini egg muffins are healthy and packed with nutrition. Protein, carbs, and fats. All you need for a well balanced meal!
What you’ll need:
- 4 eggs
- 1/2 cup egg whites
- 6 leaves fresh basil chopped
- 2 stems green onion chopped
- 1 red pepper
- 1/4 cup unsweetened coconut milk
- Chunk of feta (0.5-1 inch piece) broken into pieces (optional)
- 1 tbsp garlic powder
- Salt and pepper
- Muffin tray (12 muffins)
Preheat oven to 350. Chop all the veggies and herbs up, set aside. Feel free to add any you like in your eggs that I have not included. Crack eggs into a large bowl and add egg whites and coconut milk, whisk together. Next, add all of the vegetables and herbs, spices, and feta. Oil or spray a muffin tray with coconut oil. Then you can, pour the egg mixture into the tray about halfway up the tray. Put in the oven for 20-25 mins. Allow to cool and serve, or put them in the fridge and save for later!
I hope you guys enjoy these mini egg muffins as much as I do! They are so simple and convenient you can’t go wrong.