Breakfast + Easy Healthy Recipes + Snack + Snacks/Sweet Treats + Vegetarian

5-Ingredient Egg Muffins

24 October 2018
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These protein- and fibre-rich egg muffins are guaranteed to keep you full all morning. I also love having one in my bag as a mid-afternoon snack.


Makes: 12

  • 12 organic eggs
  • sea salt and pepper
  • 2 cups mixed greens
  • ½ cup cherry tomatoes, chopped
  • ¼ cup good quality pesto
  • 1 tbsp olive oil or olive oil spray
  • fresh basil, to decorate



  1. Preheat the oven to 180°C or 360°F. Lightly coat or spray a 12-cup muffin tin with oil.
  2. In a large bowl, whisk the eggs and season with salt and pepper.
  3. Add egg mixture halfway up into each space of the muffin tin.
  4. Divide the mixed greens and cherry tomatoes between each muffin cup. Add 1 tsp of pesto to each.
  5. Add to oven and bake for 20–25 minutes, until the muffins are golden and cooked through. To check if the muffins are cooked, insert a skewer. If it comes out clean, then they’re ready.
  6. Store in an airtight container in the fridge for 4–5 days.


You can find plenty more delicious, quick and easy breakfast and snack ideas in the JSHealth App. You can download the app on iTunes for less than $3 a week and we also offer a free 7-day trial.


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