





Egg muffins recipe
Recipe
Egg muffins
Clean egg muffins recipe from Hedi Hearts. Delicious, low carb, healthy egg muffins. How delicious are these, and simple? Perfect for breakfast!
Ingredients
- 4 eggs
- 2 cups mushrooms, cleaned and quartered
- 3 small sweet peppers, sliced
- splash of milk (I used almond milk)
- salt and pepper
- coconut oil for frying
Instructions
- Preheat oven to 190 degrees. Get a pan and fry the mushrooms and peppers in coconut oil until soft.
- Next whisk eggs, season well and add a splash of milk
- Get your muffin cases and put the mushrooms and peppers in. Make sure you divide them equally.
- Pour the egg mixture into each muffin case right to the top
- Pop in the oven and bake for 12-20 min until brown.
How delicious are these, and simple? Perfect for breakfast, lunch or even a dinner idea and totally clean. Enjoy!
Much love,
Hedi
PS; For more inspiration come and join my FREE Clean Eating support group.








Jannine Hughes
I have been making something similar for a while now. I use the Jumbo muffin tin so it makes 6 instead of the regular 12 cupcake tin. I would use 9 eggs so it worked out to be 1.5 eggs per muffin. I would throw in mushrooms, peppers, grated zucchini (and sometimes summer squash) and some cheese. They are delicious! I'm guessing if I put the summer squash in, that I won't be able to have them after 4pm, correct?
Hedi Hearts
Yes Jannine, if you are on the challenge no squash after 4 pm. Hedi xx