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Egg Muffin Breakfast

Egg Muffin Breakfast

Breakfast on-the-run just got easy (and healthy). Make these egg muffins on Sunday to start your week off right. They’re the perfect thing to grab on your way out the door in the morning.

6 Eggs
3/4 cup milk (or non-dairy milk of your choice
1/2 cup chopped cherry tomatoes
3/4 cup kale (chopped)
4 mushrooms (chopped)
2 chives (chopped)
1/2 tbsp. basil
To taste salt and pepper
To taste coconut oil

Preheat the oven to 350 F. Coat a muffin tin with coconut oil, or use silicone or paper muffin cups.
In a mixing bowl, whisk to combine the eggs, milk, salt and pepper.
Add the chopped cherry tomatoes, kale, mushrooms, chives, oregano and basil. Stir to combine.
Pour mixture into muffin cups. Fill evenly.
Bake for 25-30 minutes until egg has cooked through.
Let stand on a wire rack until cool. Store in an air-tight container in the fridge.

Note: Add cheese, cooked bacon to this recipe, if desired. Substitute the vegetables for some of your favourites to make your own mix.

This recipe is from the Everyday Eats Cookbook: Uncomplicated Recipes for Time-Starved Healthy Eaters by Selina Rose.
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