Health and Wellbeing

What’s on my plate – Egg Muffins 

I made egg muffins the other day. It wasn’t the first time I had, but I tried some different ingredients and wasn’t sure if they would all work together. I went ahead anyway and figured that Noel would be honest and tell me if they were the worst thing he had eaten. All excited, I went about making these delicious protein packed babies that was to be our supper that evening.

I was pleasantly surprised when after supper, Noel hugged and kissed me and told me that he loved my muffins! I was so happy 🙂 .

I thought I would share the recipe with you for following reasons:

  1. They are quick and easy to make, so you won’t have to spend hours in the kitchen after a long day at work to prepare this yummy meal.
  2. They can also be used as a nice variant to the traditional scramble eggs on a Saturday morning. All you have to do is substitute some of the ingredients below for the usual bacon and mushrooms 🙂
  3. You can literally use anything in your fridge, so no need for extra grocery shopping. I have tried them before using ham and mushroom, spinach and feta and they were just as delicious.
  4. You can pack them in as your lunch. Just pop them into the microwave at work for 10 seconds and they are good to go! There’s lunch for the week sorted.

What you need:

  • 13 medium size eggs
  • 6 Broccoli florets
  • 1 cup of Kale
  • 1/2 Cup of Gouda/Cheddar Cheese – grated
  • ¼ Cup of Feta Cheese –  cut in small cubes
  • 1 LargeTomato – diced
  • ¼ cup of Rice Milk (you can use Cow’s milk or Almond milk if you like)
  • Salt and Black Pepper for seasoning
  • 1 Large Muffin tray, lined with Spray and Cook


What to do:

  • Steam the Broccoli florets for 10 minutes until they are fairly, but not entirely soft.
  • While the Broccoli is doing it’s thing, cubed the Feta Cheese, dice the Tomato and grate the Cheese
  • Whisk the eggs and the milk together the same as you would to make scrambled eggs. Season with some Salt and Black Pepper.
  • Once the Broccoli is done, cut each florets in half by dissecting them down the middle of the stems.
  • Place a few pieces of Feta, Tomato, a few Kale leaves and one half Broccoli floret in each cup of your muffin tray.
  • Then pour the whisked egg into each one until just covering the other ingredients. It doesn’t matter if part of the Broccoli is not covered, this adds to the authentic look of your muffin!
  • Add some grated Cheese to the top.
  • Feel free to sprinkle some Paprika or Mixed Herbs at the top for extra flavour
  • Bake for 20 minutes at 190 degrees Celsius



These are best eaten as soon as they come out of the oven with a lovely Greek salad. If you are making them for breakfast, add two slices of whole-wheat toast to your plate and I swear, you will be glad you didn’t go to Whimpy! And to top it all,  because they make 12 muffins, a family of six can easier enjoy this meal at a fraction of what it would cost to eat out:) .



Bon Appetit 🙂

“A fit, healthy body—that is the best fashion statement”  ― Jess C. Scott





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