Egg muffins

(Paleo, Whole30, gluten-free, dairy-free)

Servings: 12
  • 1/4 cup tomatoes diced
  • 1/4 cup carrots grated
  • 1/2 cup fresh spinach chopped
  • 2 to 3 tablespoons fresh basil diced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh ground pepper
  • 10 to 12 eggs
  1. Preheat oven to 180C/350F.

  2. Grease a 12-cup muffin pan with oil, butter or cooking spray or use silicon cupcake pans.
  3. In a large bowl, whisk together eggs, salt and pepper. Add chopped veggies and combine well.
  4. Fill muffin cups with egg mixture being sure not to fill cups to the rim (about 1/4 to 1/3 cup in each cup)
  5. Bake the egg muffins for 20 to 25 minutes or until eggs are set in the middle
  6. Muffins can be stored in an airtight container in the fridge for up to 3 to 4 days