Breakfast Egg Muffins Recipe


  • 8 organic eggs
  • ½ cup of water
  • 3 cups of a variety of chopped vegetables. Example: kale, spinach, swiss chard, mushrooms, onions, peppers, etc. Put in whatever you know that you enjoy; be creative!
  • Fresh organic herbs, ½ cup chopped; example basil, rosemary, thyme, etc.
  • Optional: can add organic (nitrite/nitrate free) chopped bacon (Sunworks is an excellent source), or gluten free/organic chopped sausage.
  • Parchment paper muffin liners


  • Break eggs into a bowl, add water, and then whisk until slightly frothy.
  • Add chopped vegetables into egg mixture and stir together.
  • If using bacon or sausage, add to egg and veggie mixture
  • Line the muffin cups with the parchment paper muffin liners.
  • Fill each liner half full with egg mixture.
  • Bake in a 400 degree over for 20-25 minutes until firm.

These can be made up and frozen; are easily reheated.

Kathleen Chury, RN, Certified Wellness Coach

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