Egg Muffins

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recipe by Monique Phipps www.thenourishedpsychologist.com

  • Time icon
    Total Time
    35mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    155
based on 1 ratings

These super tasty eggy muffins are quick and easy to make, can be adapted to suit everyone’s tastes and are a perfect grab and go breakfast or snack. They are a good source of protein, healthy fats, vitamins and minerals so they really tick all the boxes! Use this recipe as a guide but make them to your liking and dietary needs. They can be lunchbox friendly by swapping ground pepitas or sunflower seeds for the almond meal and leave out the meat to make them vegetarian. If you can’t tolerate ghee then use coconut oil instead.

recipe updated Dec 12, 2017

Ingredients

  • Ghee icon
    Ghee
    1 tsp
  • Bacon icon
    Bacon
    60g
  • Onion icon
    Onion
    70g
  • Egg icon
    Egg
    600g
  • Ghee icon
    Ghee
    58g
  • Almond flour icon
    Almond flour
    13g
  • Salt & pepper icon
    Salt & pepper
    0g
  • Smoked paprika icon
    Smoked paprika
    1g
  • Ground turmeric icon
    Ground turmeric
    1g
  • Baby spinach icon
    Baby spinach
    31g
  • Zucchini icon
    Zucchini
    115g
  • Button mushroom icon
    Button mushroom
    43g

Tools

  • kCook icon Whisk
  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Frying pan
  • kCook icon Large mixing bowl
  • kCook icon Muffin pan - 12-hole

Step preview

  1. Prep and set aside bacon: chopped
  2. Prep and set aside ghee: melted
  3. Prep and set aside baby spinach: chopped
  4. Pre-heat
  5. Get a clean frying pan
  6. Add ghee
  7. Heat until melted
  8. Add prepared bacon
  9. Add diced onion
  10. Cook for approx 5min on medium heat
  11. Get a clean large mixing bowl
  12. Add egg
  13. Add prepared ghee
  14. Whisk well until combined
  15. Add almond flour
  16. Add salt & pepper
  17. Add smoked paprika
  18. Add ground turmeric
  19. Whisk until combined
  20. Add prepared baby spinach
  21. Add chopped zucchini
  22. Add chopped button mushroom
  23. Transfer onion mixture to eggs
  24. Stir until combined
  25. Line a muffin pan with paper muffin cups
  26. Transfer eggs to muffin pan
  27. Bake for 20min until golden brown
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