Simone's Kitchen

Egg muffins

ei muffins

Whole30 egg muffins!

One thing that bothered me a little while doing the whole30 is the fact that it is hard to eat anywhere else but home. If I have a photoshoot somewhere in the country it is not always very convenient to bring along a large bowl of salad. Apart from the fact that most salads are not that good to keep and will look slightly pathetic by the time you’re ready to eat it (with the exception of things like coleslaw!) And also Tom wanted to go fishing and bring something to eat as well. And that had to be something you could snack on… What to do!


I got the book Voedselzandloper kookboek  from Pauline a while ago and the good thing about this book is that most of the principles from the whole30 apply here as well. In the book are loads of quick and easy dishes that are made according to the theory of Kris Verburgh. You can eat legumes here and some dairy, so that is the biggest difference with the whole30, but you can easily change it for your own purposes.


Now ofcourse I also know Pauline personally and that makes it twice as nice to have a book from her. But also it just looks good. The pictures are nice and all made by Pauline herself! The recipes are easy to follow and easily adaptable. As proven by these delicious muffins



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ei muffins
Egg muffins
Prep Time
10 mins
Cook Time
30 mins
for the whole30, peas are really legumes but are allowed if eaten in moderation
Course: Breakfast
Servings: 8
Author: <a href="Voedselzandloper kookboek" target="_blank">Pauline Weuring
  • 6 eggs
  • handful of parsley
  • few spring onions
  • fried baconbits
  • 100 gr cherry tomatoes
  • 50 gr green peas
  • Salt
  • pepper
  • chives
  1. Preheat the oven to 180 C and grease a muffin tin well with oil or baking spray.
  2. Put the eggs in a bowl with salt and pepper and whisk until light and fluffy.
  3. Cut the cherry tomatoes small, chop the parsley and cut the spring onions in rings.
  4. Put the cherry tomatoes, the peas and the baked bacon on the bottom of the muffin tin and ad the parsley, chives and spring onion to the egg mixture and stir again.
  5. Put the egg mixture in the muffin tins and bake this in the oven for about 30 minutes or until golden.


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  1. Pingback: Breakfast muffins with chufa and blue berries | Simone's Kitchen

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