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BREAKFAST EGG MUFFINS - a simple mixture of eggs, almond milk and your favorite veggies bakced in muffin tins for easy transport #egg #breakfast #mornings #cleaneating #happilyunprocessed

Breakfast Egg Muffins


These breakfast egg muffins are a simple combination of eggs, almond milk and your favorite veggies cooked in muffin tins for an easy no fuss breakfast you can walk out the door with.




  • 12 Organic Cage Free Vegetarian Fed Eggs
  • 3/4 Cup Organic Unsweetened Almond Milk
  • 1/2 teaspoon Sea Salt
  • 1/4 teaspoon Fresh Black Pepper


  • 1 Cup Fresh Organic Baby Spinach, chopped
  • 1/2 Cup Organic onion, diced
  • 3 Cloves Organic Garlic, minced
  • 1/2 Cup Organic Red Pepper, diced
  • 68 Organic Cherry Tomatoes diced (or Fire Roasted canned tomatoes)


  1. Preheat oven to 375° F
  2. Grease a muffin tin with oil or cooking spray (thoroughly)
  3. Dice up the onion, pepper and garlic and saute in a small pan with a little oil over medium heat until translucent (approx. 4 min). Add the spinach and set aside to cool
  4. In a large bowl, combine the eggs, almond milk, basil, salt and pepper and tomatoes
  5. Add the veggies to the egg mixture to combine
  6. Fill the muffin tin almost to the top with the eggs and place in the oven on the middle rack to cook for 25 minutes
  7. Let cool for 5 minutes and using a butter knife go around the edge of the muffin and gently remove fro the pan
  8. Enjoy warm or cool

 *Limited period offer.



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