Egg Muffins Traditional fluffy bakery muffins sure are delicious, but they can be unhealthy. So instead let’s enjoy a protein-packed egg muffin in the morning. These egg muffins are quick, last up to 4 days in the fridge, and will fill you with wholesome energy. Egg Muffins

  • 6 omega-3, organic, free range eggs
  • 1/2 red bell pepper, finely chopped
  • handful of organic shredded cheese
  • sprinkle of salt and pepper

Preheat oven to 350 degrees F.

Line muffin tins with paper liners or grease with coconut oil.

Mix up the eggs, add bell pepper, cheese and seasonings. Fill 6 muffin tins.

Bake for 20-22 minutes, or until the egg is fully set.

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