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Herby Egg Muffins

Active Time: 15 minutes / Cook Time: 25 minutes

Makes 6 servings

Herby Egg Muffins.JPG


  • 6 eggs
  • 1/4 cup almond milk
  • 1/4 teaspoon fine sea salt
  • 1/6 teaspoon fresh black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 bunch scallions, 1/3 cup diced
  • 1 large cup spinach, roughly chopped
  • 1 tablespoon chopped oregano
  • 1 tablespoon chopped thyme
  • 6 muffin liners or coconut oil for greasing


  1. Preheat oven to 350 degrees F. Line a muffin tray with 6 muffin liners or lightly grease with coconut oil.
  2. Whisk together eggs, almond milk, salt, pepper, and garlic powder in a medium sized mixing bowl. Add scallions, spinach, and herbs.
  3. Use a spoon to fill 6 muffin trays, filling each 3/4 full.
  4. Bake for 20-25 minutes or until fluffy and starting to brown. Insert a toothpick into the center of one muffin if you are unsure if it is cooked. If it comes out clean they are ready.
  5. Let cool completely. Store muffins in an airtight container in the fridge. Enjoy 1 muffin per person as a snack.
  6. To warm up, place in a 350°F oven for 6 minutes (they are also delicious straight from the fridge).