These super easy egg muffins are perfect to take with you for a lunch on the go or a quick breakfast. Any leftovers can be frozen for even easier snacks.
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… Enter these super delicious egg muffins.
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. And recipes such as these egg muffins fit in perfectly.
These egg muffins do have green peas in them. Technically peas are legumes but because they are mostly green you can use them on a whole30 if used in moderation. The recipe makes about 8 muffins, depending on the size of your muffin tin. It’s also pretty easy to vary with the fillings. Here I’ve used the green peas, spring onion, bacon and parsley. But they are also equally delicious if you use mushrooms, zucchini or any other vegetable you have leftover. Because yes, they are perfect for using up leftovers too!
More muffin recipes
- Muffin tin
- 6 eggs
- 2 tbsp parsley chopped
- 2 spring onions finely cut
- 50 gr fried baconbits
- 100 gr cherry tomatoes
- 50 gr green peas
- Preheat the oven to 180 C and grease a muffin tin well with oil or baking spray.
- Put the eggs in a bowl with salt and pepper and whisk until light and fluffy.
- Cut the cherry tomatoes small, chop the parsley and cut the spring onions in rings.
- 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.
- Put the egg mixture in the muffin tins and bake this in the oven for about 30 minutes or until golden.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.