Eggs and Cheese Muffin

Tastes like an omelet but looks like a muffin!


Breakfast is the most important meal of the day. This recipe is perfect for a protein rich breakfast to help boost your day.


Eggs are one of the main protein filled ingredients that you can ever use.



Make a big batch and store them in the fridge for a very quick breakfast the next day… (And the couple of days that follow)


It is a healthier version of the usual muffins with an omeletty taste.





  • 3 whole, fresh eggs
  • 100 g double crème cheese
  • 1 carrot finely chopped
  • 1 green pepper finely chopped
  • 1 tomato finely chopped
  • 1 onion finely chopped
  • 1 garlic finely chopped
  • 1 zucchini cut in small cubes
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon oregano
  • ½ teaspoon basil
  • ½ teaspoon cinnamon
  • ½ teaspoon ginger powder
  • Coconut oil spray


  • Preheat the oven to 190 ͦ coat a muffin tin with spray and set aside.
  • In a medium bowl whisk together eggs, salt, black pepper, oregano, basil, cinnamon and ginger powder until egg mixture is foamy. Set aside.
  • Add the veggies to the egg mixture and combine well.
  • Cut cheese into small cubes and add to the egg and veggies mixture.
  • Using a ⅓ cup measuring cup, scoop egg mixture and fill each muffin tin to the ½ of the muffin tin.
  • Bake muffins for 30 minutes, until they’ve risen and are slightly browned.
  • Enjoy!


Nutritional informations:

Serving Size: 1 muffin • Calories: 85 • Fat: 6 g • Carbs: 4 g • Fiber: 1 g • Protein: 13 g