Deliciously healthy egg muffins!

Updated: Apr 23

... and Gluten-Free!

Do you get up and go straight to work without taking the time to eat breakfast?

Okay, let me help with that!

Here is a perfect, quick, easy but also a healthy recipe to make.

You can cook them the night before, keep them in the fridge and eat them on the go!

What do you need for this recipe?

  • 6 large eggs

  • Salt and pepper, to taste

  • 3 slices of bacon

  • 4 brown mushrooms

  • 2 small bell peppers

  • ½ zucchini

  • 1 tablespoon of fresh chopped basil

Steps to follow:

  • Preheat the oven to 180°C

  • Lightly spray a 6-cup capacity muffin tin with olive oil

  • Chop all the vegetables and cook them in a pan with olive oil

  • Cook the bacon and chop it

  • In a large bowl, whisk the 6 eggs

  • Add some chopped basil leaves

  • Season with salt and pepper

  • Add the egg and basil mixture halfway up into each tin (the muffins puff up while they cook in the oven)

  • Add the toppings (fill the muffin cups 3/4 of the way up to prevent overflow)

  • Bake in the oven for 20 minutes...

...and voilà!

Serve or store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve!


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Disclaimer: As a multilingual practitioner, you may occasionally notice some grammatical errors in my written work. If you have any questions relating to my content please do get in touch.