Breakfast cupcakes!

It’s very strange that I’ve never posted anything breakfast related before because it really is my favorite meal of the day. I have perfected my omelet down to the last detail. But this little take on it makes it way more fun and… you can make these once to last all week, CRAZY! I added and subtracted some ingredients to better suit my own taste buds (added bacon and kale), but you can find the original recipe and more at

  • 50/50 mix of omega 3 eggs and Trader Joe’s Cage Free 100% Liquid Egg Whites
  • Red onions
  • Kale or spinach
  • Peppers (green or red)
  • bacon
  • Coconut oil
  • Non-stick muffin pan or a traditional size muffin pan with cupcake papers.
  1. Preheat oven to 400 degrees.
  2. Saute the vegetables in a frying pan over medium heat with the coconut oil. Besides tasting great, coconut oil has many health benefits (and is also a fat-burning catalyst, because it is a medium chain fatty acid. Here is a great article explaining the health benefits of coconut oil!)
  3. Cut off the sauteing process about half-way through cooking. The veggies will finish in the oven.
  4. Divide vegetables evenly between your muffin tins.
  5. Mix the eggs and the egg whites in a bowl, and pour into the tins. Only fill the tins ¾ of the way to the top – they will rise a little.
  6. Stir the vegetable and egg mixture briefly to disperse the vegetables evenly in the tins.
  7. Bake the egg muffins in the oven for approximately 20 minutes. Your cooking time may vary depending on the tin, the oven. Adjust accordingly.
  8. Once muffins have cooled, store in your refrigerator for a healthy breakfast meal / anytime snack! They typically keep for about a week.

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