Green Leafy Veggies Egg Muffins

Easy breakfast muffins for busy mornings!
Servings 5
Calories 116 kcal


  • 6 Eggs
  • cups Spinach cooked and drained Or callaloo/pak choi/pumpkin/dasheen leaves
  • ½ cup Sweet pepper varying colours if available
  • 3 cloves Garlic minced
  • 1 medium Onion minced
  • ½ teaspoon Thyme ground
  • teaspoon Salt
  • 1 tablespoons Coconut oil


  • Preheat oven to 180°F. Use a regular 12-cup muffin pan. Grease pan lightly with coconut oil.
  • In a large bowl, beat eggs until smooth. Add coconut milk, cooked green leafy vegetables, garlic, medium and thyme into the egg mixture. Ladle the egg mixture into greased muffin cups ¾ full.
  • Bake for 20 to 30 minutes. Remove from the oven, let the muffins cool for 30 minutes before removing them from the pan. Use a plastic knife or fork to remove the muffins.


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