Eggy Muffins

These Egg muffins are a must have to keep in the fridge. Perfect for those little hunger pangs when on a Shred…….or even when you’re not! So easy to make and can be eaten cold or reheated.


  • 8 Eggs (this will make around 11 muffins)
  • Red Pepper
  • Chopped Mushrooms
  • Chopped Cherry Tomatoes
  • Spinach
  • Salt and Pepper to season
  • NOTE: You can use whatever veg you desire for these
I like to change the ingredients up every now again it really is to your taste


  1. Pre-heat oven to 180
  2. Whisk Eggs in a bowl
  3. Chop all Veg
  4. Add to Eggs
  5. Place Cupcake cases in a baking tray (this stops them from sticking)
  6. Evenly distribute the mixture
  7. Sprinkle Spinach on top
  8. Stick into the oven for 10/15 minutes until cooked through
  9. Eat hot or wait to cool and store in an airtight container in the fridge
  10. VOILA! Enjoy