Egg Bake Muffins
Be sure to grease the muffin pans really well with coconut oil first, or use muffin liners as eggs really stick to the pan.
Servings Prep Time
12muffins 15mins
Cook Time
Servings Prep Time
12muffins 15mins
Cook Time
  • 8whole Organic eggs
  • 41/4 cups Organic egg whitesOne egg white = 1/4 cup packaged egg whites
  • 4tbsp Fresh chopped green onion or chives
  • 2/3cup Diced tomatoes, seeds removed
  • 1cup Chopped fresh spinach
  • 2-3tbsp Coconut Oil
  • 1 1/2 tsp Jane’s Mixed up Salt
  • 1 1/2 tsp Ground Black Pepper
  • 1/4cup Coconut cream or full fat milk
  • 1/2 or socup Vegan or regular feta chesseI prefer Violife Vegan Feta – sold at Publix
  1. Preheat oven to 350 and grease muffin pan REALLY WELL with coconut oil. Even if you use muffin liners, you will need to grease the liners with a bit of spray oil. Eggs are sticky!
  2. Dice chives, spinach and tomatoes and set aside. I like to remove the seeds from the tomatoes so it’s less juicy in the egg bake.
  3. In a large mixing bowl, add the eggs, egg whites, coconut cream/milk and spices – whisk well till frothy. I like to use either Trader Joe’s or Pete and Gerry’s liquid organic egg whites rather than using fresh eggs and wasting the yolks. Feel to free to use all whole eggs, it’s just higher in fat and cholesterol.
  4. Add the veggies to the egg mix and mix well. Add the egg/veggie mix to the muffin pan, fill to about 3/4ths the cup. Add the Violife or regular feta to the top of the cups, a little less than a tbsp is what I used for mine. Bake for 25 mins or till set.
  5. OPTIONAL ADDS: I’ve added a slice or two of avocado to the bottom of each muffin cup for added fat/flavor. I’ve also added 1 or 2 turkey sausage links diced up at the bottom of the cups for extra protein. Both options work really well, have fun with it!