Breakfast Egg Muffins

Breakfast is key for me, if i start off the day right then there’s a good chance the rest of the day will follow.

Smoothies are normally my go to for breakfast as i can pack them with veggies, healthy fats and fiber and they are super fast but now the weather is getting colder i wanted another option but still with the goodness you’ll find in a smoothie. I also wanted an option that was just as fast as throwing everything in a blender so i came up with these egg muffins, i can make them on a Sunday and only have to reheat them in the morning (they also taste good cold if you’re in a real rush.) They don’t have to be just a breakfast meal, I use them as a snack or a quick lunch or dinner. Here’s the recipe:

Egg Muffins


1 sweet potato, peeled and diced

1 onion, diced

1 clove garlic

1 head of broccoli, chopped small (i didn’t waste the stalk as i used it in my juicing)

2 cups kale

1/4 cup goats feta

12 eggs, preferably local and free range

Coconut oil

Sea salt and black pepper

  • Preheat the oven to 400F and place the sweet potato in a oven-dish, add some salt, pepper and a little coconut oil and bake for 20 minutes or until tender.
  • While waiting, oil a 12 muffin pan using butter or coconut oil.
  • Once the sweet potato is cooked take a large saucepan and heat 1 tsp of coconut oil on medium heat.
  • Add garlic, onion and saute for 3-4 minutes then add the broccoli and kale and cook for a further 5 minutes or until the kale has wilted.
  • Add the cooked sweet potato and goat feta and mix well then divide this mixture between the 12 muffin cups.


  • Whisk the 12 eggs, salt and pepper together in a bowl or large measuring jug and pepper and add to the veggie and cheese mixture in the muffin tin.
  • Bake for 20 minutes or until the eggs are set.


You can use whatever veggies you have in the fridge for these. They freeze well or can store in the fridge for 3-4 days. Enjoy!


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