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Are you someone who is always rushed in the morning and usually either skips breakfast or makes poor and unhealthy choices just because it’s easy? Sound familiar?

I want to share with you a great recipe that once you have cooked a batch in your weekly food prep you will not have any excuses to not have breakfast again. This recipe is full of healthy fats, protein and vitamins and minerals.

I would kindly like to introduce you to the “Breakfast Muffin”

You can swap up the veggies for other ones that tickles your fancy and makes your boat float, it’s totally up too you! Enjoy!


8 eggs
1 cup diced broccoli
1 cup diced onion
1 cup diced mushrooms
Salt and pepper, to taste
Herbs optional


Preheat oven to 180 degrees C.
Dice all vegetables. You can add more or less of any of them, but keep the overall portion of vegetables the same for best results.
In a large mixing bowl, whisk together eggs, vegetables, salt, and pepper to taste.
Pour mixture into a lightly greased muffin pan, the mixture should evenly fill 8 muffin cups if there is more take it as a bonus.
Bake 18-20 minutes, or until a toothpick inserted in the middle comes out clean.
Leftovers can be saved in the refrigerator throughout the week.


Remember, if you fail to plan, you are planning for failure.

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