Cheesy Egg Muffins

This recipe is so easy to prepare and is great for batch cooking. They will keep in the fridge for up to 5 days and are a great little snack to have on the go or you can serve them with some veggies for a nice meal. You can eat them cold or just throw them in the microwave for 30 seconds to reheat. You can adjust the quantities depending on how many you want to make. I used 9 eggs which made 11 muffins.


9 Free Range Eggs

1 Pepper (I used half a red pepper and half orange)

1 Handful of Baby Spinach

1/2 tsp Smoked Garlic Granules

1/2 tsp Smoked Paprika

50g Cheddar Cheese

1 tsp Coconut Oil


Preheat the oven to 180 c (356 F, Gas mark 4)

Finely dice the pepper then heat the coconut oil in a non stick frying pan on a medium to low heat.

When the pan is hot add the pepper and chop the spinach.

Once the pepper has started to soften you can add the chopped spinach and keep stirring every now and again.

While this is cooking, crack the eggs into a large bowl, whisk and add the remaining ingredients.

Once the peppers and spinach are soft, turn off the heat and leave to cool before adding to the egg mixture.

I recommend using a good quality non stick muffin tray but if you don’t have one make sure you lightly coat it in coconut oil to prevent them from sticking.

Pour the mixture evenly into the muffin tray them bake in the oven for 30 minutes or until slightly browned and cooked through.