Tidbits from my kitchen, the gym and life

Egg muffins

Here is your solution to the ‘I don’t have time for breakfast’ dilemma. These egg muffins are super easy to make and customizable.

I usually like to add max 3 filling ingredients since you don’t want to pack them with ingredients (or maybe you do – that’s okay too!). The recipe below is my usual go to for fillings and if you try it as is I don’t think you will be disappointed.

These are a great to go breakfast option. They store well in the fridge and freezer. I make them and keep a few in the fridge and the rest in the freezer and pull them out as I want to. Easy peasy!

I can’t wait for you to try them and let me know how you like them!


  • 12 eggs
  • 1 package of mushrooms, sautéed
  • Half an onion, caramelized
  • 2-3 garlic cloves, finely chopped, caramelized
  • Half a head of kale, finely chopped, sautéed
  • Salt and pepper, other seasoning


  • Preheat oven to 350
  • Beat eggs in a large bowl, add the seasoning (I used salt, pepper and cumin).
  • Add in the sautéed mushrooms, kale and caramelized onion and garlic and mix completely
  • Pour mixture into muffin tin and bake for 30 minutes
  • Once baked remove from the oven and allow the muffins to cool completely. Store the muffins in the fridge for a few days. Freeze the remaining muffins!
  • Enjoy!