Egg Muffins

I’m not usually an eggs for breakfast kind of girl, but my acupuncturist suggested I eat more eggs, seafood and cooked vegetables to support fertility. Soooooo, I’m over here finding creative ways to do it....!

egg cups.jpg

1 sweet bell pepper, chopped

1 pound spinach 

coconut oil 

salt & pepper

optional:  grass fed cheese of choice


Preheat oven to 375*

Saute spinach and bell pepper in 1/2 Tbsp coconut oil.

Drain veggies and squeeze to release excess water (allow veggies to cool OR rinse cooked veggies with cool water first)

Then, grease muffin tins with coconut oil.

Crack one egg in each muffin.

Add cooked veggie to each muffin.

Top with salt & pepper, and a pinch of cheese if desired.

Bake for 12-15 minutes for a softer yolk, 20 minutes for a firm yolk


Makes 12 muffins (serves 6)