Egg muffins (quick, easy, healthy and cheap) – Food Pharmacy

Frukost med Louise, Recept

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Egg muffins (quick, easy, healthy and cheap)


Quick, Easy, Healthy & Cheap – Four pillars on which I try to base most of my recipes. These egg muffins are just perfect to prepare and store in the fridge or freezer for days when you have a little less time. And the second best thing – the choice of filling is completely up to you!

This time I went with feta cheese and sundried tomatoes, but whatever you fancy truly works! 🙂 As you can see in the picture, I used disposable muffin tins but I recommend you use a muffin tray to prevent the muffin from sticking to the form.


Egg muffins

  • Av : Louise Appelgren c/o Food Pharmacy
  • Portioner : 6 1x


6 eggs

150 g feta cheese

1 dl sundried tomatoes

1 big fresh tomato

1/2 red onion

1 dl of spring onion

A handful of spinach

Salt, pepper, paprika powder

Optional: your choice of grated cheese on top!

Oil of your choice for greasing the muffin tray


  1. Crack six eggs into a bowl.
  2. Add salt, pepper and paprika powder to taste, and whisk everything together.
  3. Chop the rest of the ingredients into smaller pieces and add in another bowl.
  4. Place some oil in every muffin form to prevent the muffin from sticking to the tray.
  5. Portion out the ingredients in the muffin forms and pour over the whisked eggs.
  6. Add some grated cheese of your choice on top, if you prefer.
  7. Bake in the oven at 175 degrees for about 20 min.
  8. Tadaaa! Take out from the oven and enjoy your protein packed breakfast muffins!



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