Egg Muffin

When you have friends/family who spent the night because everyone was having a blast, they had 1 too many bottles of wine and they  are all  starving and want breakfast that is yummy, delicious, and easy to eat then whip up these Egg Muffins!

After a long night of partying and drinking  I definitely wake up starving the next morning. I like to make these muffins because they can be made all at once, everyone enjoy, and continue the party.

Egg Muffin (serves 8)

  • 1 tbs coconut oil
  • 1 Capsicum, diced
  • 5-6 Mushroom, chopped
  • 1 1/2 Tomatoes
  • 1 Purple Onion, diced
  • 4-6 Strips of streaky bacon, cooked, and chopped
  • 6-8 eggs
  • 1/2 Mozzarella Cheese
  • 1 cup Baby Spinach
  • 1/2 tbs Oregano
  • 2 tsp Cayenne Pepper
  • 2 tsp Garlic Salt
  • 1-2 tsp Salt
  • 1-2 tsp Black pepper


  1. Preheat oven 350F/180C
  2. Prepare muffin tray by greasing the tray
  3. Heat coconut oil in frying pan and sauté purple onions
  4. Add capsicum, mushrooms, and cook until they are soft.
  5. Lightly salt the veggies.
  6. While veggies are cooking, in a separate bowl whisk eggs with 1 tbs of water, and spices
  7. After veggies are soft add spinach until they are wilted, and turn off heat.
  8. Add cooked, chopped bacon and mix well
  9. Scoop about 1-2 tbs of mixture to each muffin cup
  10. Pour egg mixture until about 3/4 full
  11. Top with tomatoes and cheese
  12. Bake in the oven for 15 minutes
  13. Let cool for 5 mins
  14. Enjoy with some mimosas!


*** If there are any leftovers, they can be stored in an airtight container for up to 5 days

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