Description
These egg muffins are quick to make, packed with protein, and super customizable. Great for breakfast, snacks, or meal prep.
Ingredients
Units
Scale
- 8 eggs, beaten
- 1/2 cup coconut milk
- Black pepper
- Any spices you like
Add-ins (choose your favorites):
- Spring onion
- Spinach
- Asparagus
- Corn
- Onion
- Cheese
- Feta cheese
- Cold meats
- Ricotta
- Bacon
- Anything else you enjoy
Instructions
- Heat oven to 350°F (180°C).
- Grease a mini muffin pan.
- Drop in your chopped veggies, cheese, or meats.
- Pour the egg mix over the top.
- Bake for 20–25 minutes until puffed up and golden.
- Let them cool slightly before removing. Use a knife if they stick.
- Eat right away or cool completely and store in the fridge or freezer.
- To reheat: Pop them in the microwave and enjoy warm.
These are tasty, mess-free, and easy to grab on busy mornings. Mix up the ingredients however you like and make them your own.
Notes
Created, prepared, tried, and tested by Esme from SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
