Egg Muffins Energy Breakfast

Egg Muffins Energy Breakfast

A filling breakfast for busy mornings. Prepare in advance and grab on the go!
Packed with protein, minerals and vitamins, these muffins keep the morning slump at bay.
Eat warm or cold. Freeze leftovers. Use for breakfast, lunch or snack.

Serving: 3


  • 6 eggs
  • 1/2 cup red capsicum, chopped
  • 1/2 cup mushrooms, sliced
  • 2 cups spinach
  • 1/4 tsp garlic powder
  • ½ tsp turmeric
  • Freshly ground pepper


Preheat oven to 210°C. Place 12 muffin cups in muffin tin.

Sauté capsicums and mushrooms for about 3 minutes until crisp-tender. Add spinach and cook until wilted.

Add vegetables to the 12 muffin cups.

Whisk the eggs and spices together and pour into the muffin cups on top of the vegetables. It’s ok if they only fill half-way because these will expand in the oven.

Place in oven and bake about 30minutes, or until eggs have set.


Note – Use your favorite vegetables and spices.

This blog is meant to educate and should not be used as a substitute for personal medical or psychological advice. The reader should consult his or her physician or clinician for specific information concerning specific medical conditions. All reasonable efforts have been made to ensure the information presented is accurate, however, new findings may supersede some information presented. As every single individual circumstances will be different, no individual results should be seen as typical.