High Protein Egg Muffin Breakfast

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High Protein Egg Muffin

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  • Author: Elika Tasker
  • Yield: 2 1x


Getting the building blocks for our cells through protein is a priority for breakfast, adding leftover veggies is a bonus. ‘Breaking’ the ‘fast’ is an important act of the day so we choose high quality protein to do so.

The egg muffin is one of my favourite ways to share breakfast, because it can be done the night before, you can use leftover cooked veggies in the eggs and actually this can be a healthy snack at any time of the day!



½ Red pepper

1 sliced spring onion

2 fresh organic eggs 

Cracked Black Pepper and salt to season


  • Preheat over and prepare a muffin tin tray
  • Half and deseed 1 large red pepper, dice to small pieces
  • Slice thinly 1 whole spring onion, including the green and white parts
  • Place in a mixing bowl and whisk in 2 eggs
  • Season with salt and pepper
  • Pour mixture over 4 holes of your muffin tin tray 
  • Bake for 12-15 mins until eggs are firm to touch
  • Transfer from muffin tin to serving plate 



  • If you do not have a muffin tin tray you can bake in cupcake liners
  • You can use any leftover cooked veggies you like or mushrooms work well 
  • Keep your protein high quality by choosing fresh organic eggs

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