Breakfast Egg Muffins ‘muggs’ [Gluten free, Grain free, Paleo]

It doesn’t really get much easier than this to pack in as many nutrients as you can for an on-the-go snack, or any meal for that matter. Egg muffins that are only as limited as your imagination (and what you have available!)

Egg muffins, or muggs, are quick and easy to whip up. They’re also a great snack for lunch boxes. 

Egg muffins

Recipe for Breakfast Egg Muffins

Yield: 6 muffins

Prep time: 10 minutes

Cooking time: 20 minutes 

What you need

Muffin tray 
4 Eggs (makes 6 muffins)
Filling of your choice (chopped veggies/leftover meat/tuna etc)
What you need to do

1. Preheat oven to 200°C. 
2. Lightly grease the muffin tray and add layers of your filling. 
3. Lightly whisk eggs, season, and pour over filling. Fill to about 2/3 up the muffin cups. 
4. Bake for approximately 20 minutes (or until eggs are cooked). 
Serve with whatever accompaniment you chose (or none at all!) and you’ve got yourself some breakfast. Or lunch. You know what? I’m not here to tell you what to do, so you just decide when you eat this. But do try it. It’s really good ! 

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6 thoughts on “Breakfast Egg Muffins ‘muggs’ [Gluten free, Grain free, Paleo]

    • Hi Jason,

      I think it depends on what veggies you use? I’ve not had this issue with them … how are you storing them? I find they’re usually fine for 3-4 days in the fridge !


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