Green Leafy Veggies Egg Muffins

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


  • 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.


Calories: 116kcal | Carbohydrates: 4g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 196mg | Sodium: 142mg | Potassium: 195mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1606IU | Vitamin C: 24mg | Calcium: 49mg | Folate: 53µg | Iron: 1mg | Phosphorus: 122mg | Zinc: 1mg


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