Egg muffins

Published by Billy Dickinson on

Egg muffins

Recipe by Billy DickinsonCourse: Breakfast, SnacksDifficulty: Easy


egg muffins
Prep time


Cooking time


Calories per serving



Egg muffins are the greatest choice for grab and go breakfasts or snacks.


  • 12 eggs

  • Sea salt and pepper to taste

  • 1/4 green part of leek, finely chopped

  • 8 cherry tomatoes

  • 1/2 cup fresh spinach, finely chopped

  • 2 cloves garlic, minced

  • 5 tbsp organic coconut oil

  • 2 tbsp organic olive oil

  • 1tbsp organic ghee


  • Preheat oven to 250 degrees.
  • Whisk the eggs in a large bowl with the salt and pepper to taste.
  • Spray a 12 capacity muffin tin with melted ghee.
  • Pour the eggs into each tin, only fill each about 1/4.
  • Heat 2 tbsp of olive oil in large skillet with the chopped garlic cloves. Add all the vegetables, a bit of sea salt and pepper and let them cook for 2 minutes.
  • You can divide all the vegetables equally into each of the muffin tins. Add the rest of the eggs to the muffin tins.
  • Bake for 14-16 minutes or until the eggs are set. Mine were ready in 14 minutes. If you like your eggs more firm, give them additional time.
  • Cool completely before serving. If you remove the egg bites too soon the edges of the bites will be left behind in the muffin tin.


  • You can have this egg muffins for grab and go breakfasts or snacks.
  • This recipe makes 12 egg bites. Divide the ingredients in half for less egg bites.
  • Feel free to use any ingredient you wish.
  • These bites are freezer friendly. You can defrost them overnight before use.
  • The bites will keep in the refrigerator for 5 days.
Categories: Recipes

1 Comment

Rob Acker · December 15, 2020 at 10:33 am

Love making these for a late morning snack just before my lunch break, I’ve been using your recipe for the last 3 months, absolute delicious

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