Egg muffins 2go



 This kid has been around the block a few times, but here’s the recipe again… just for in case you have been living under a rock or perhaps you’ve noted how tasty good healthy food can be in the meantime and you honestly have not seen this before! 🙂

It’s gluten-free, it’s packed with protein, it’s quick and easy to make and you can make a double batch and store them in the fridge for the mornings you don’t have time for breakfast. Come on! how perfect is this?

I can see a few busy mom’s nodding yes! right? you just pop these little babies in to the microwave oven for 30 seconds to reheat and you are good to go.

This muffins is so versatile, you can add just about anything, also a great way to use up left over veggies and meats from supper.

I add cheese (because I LOVE cheese) but they are just as good without the cheese.

The recipe is flop proof so you can add any filling your heart desire and don’t stress to amp up the quantities of your filling too.

See tips below for more ideas.


8 Large Eggs

1/2 onion (finely chopped)

1/2 red pepper (finely chopped)

1/2 green pepper (finely chopped)

1/4 (+- 75 g)  punnet mushrooms (sliced)

Olive oil

125 g Turkey Rashers (cubed)

1/2 cup Cheddar cheese

2,5 ml  dried mixed herbs or any other seasoning of choice

Preheat oven to 180 degrees Celsius.

Use a silicone muffin pan or grease a muffin pan.

Braise the onions, peppers, mushrooms and Turkey rashers in a pan in a little olive oil, set aside and allow to cool.

Whisk the eggs in a separate bowl, add the seasoning, cheese and the onion mixture.

Spoon into muffin pan and bake for +- 15 – 20 minutes.




Try the following variations:

Ham, cheese and spring onions.

Tomato, left over mince meat and cheese.

Spinach and feta cheese.



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