Egg Muffins (perfect for #mealprep!)

I've always been interested in egg muffins, but I was super skeptical. Aren't they going to be soggy? How do I store them? But once I made them, I was so surprised how much I enjoyed them, that I've been making them on Sunday's for a while.

They take about 20 minutes to prepare, then just have to bake. This gives your breakfast for the week. I also love this recipe because once you feel comfortable with the recipe, you'll start being creative and adding your own vegetables. It's also a great way to clear out the fridge and use up all your leftovers.



  • Coconut oil
  • 3/4 cup chopped onion
  • 1 cup chopped bell pepper
  • 1 cup finely chopped kale (swiss chard or spinach works too!)
  • 12 pasture raised eggs
  • Sea salt and pepper


  • Pre heat oven to 375 F
  • In a large skillet, heat 2 tbsp. coconut oil over medium-low heat
  • Add in onions, and cook for about 2 minutes
  • Add in bell peppers and cook for another 2 minutes
  • Add in kale and let cook for about a minute
  • Sprinkle in sea salt
  • In a large bowl, whisk 12 eggs and 1/4 cup water
  • Add in onion and peppers to this large bowl of eggs and mix well
  • With coconut oil, grease a muffin tray
  • Pour in egg and veggie batter to the 12 cups equally
  • Top with sea salt and pepper
  • Bake for about 24 minutes


*I stored mine in the refrigerator and heated 2 up for breakfast in the toaster oven, or in the microwave if I was in a time crunch

*I've heard of people freezing their egg cups, but I'm not sure if they become soggy this way when you thaw and heat