Veggie Egg Muffins

(Makes 10-12 muffins) 5-6 servings


Coconut oil for greasing

1 tbsp garlic-infused olive oil

1 small bunch chives (approx. 15-20g), chopped

1 medium courgette, grated

1 red pepper, diced

2 medium tomatoes, diced

8 large eggs

½ tsp turmeric (optional)

Small bunch fresh coriander, chopped

Sea salt and black pepper, to taste


  1. Preheat the oven to 180C. 
  2. Using coconut oil, coat the muffin tray and set aside.
  3. In a large frying pan, heat the oil over a medium-high heat and sauté the chives, courgette, pepper and tomatoes for approximately 4-5 minutes until tender and fragrant.
  4. In the meantime, in a large bowl, whisk together the eggs with the turmeric, fresh coriander, salt, and pepper.
  5. Once the vegetable mixture is cooked, fill each muffin ring about ½ – 2/3 full. Top up each muffin ring evenly with the egg mixture, being careful not to overfill.
  6. Bake for approximately 20 minutes until the egg muffins have risen and are slightly brown on top.

These can be enjoyed straight away or can be kept in the fridge, once cooled, for up to 4 days

Recipe Via Melanie Flood Nutrition.

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