Breakfast egg muffins with vegetables

A healthy and yummy veggie egg bake for breakfast or lunch


  • 2 tablespoons butter
  • 100 grams almond meal
  • 1 onion, minced
  • 2 zucchinis, diced
  • 100 grams red bell pepper, diced
  • 100 grams broccoli florets
  • 2 tablespoons olive oil
  • 4 thyme branches (or 1 teaspoon dried thyme)
  • salt, pepper
  • 3 eggs
  • 3 tablespoons milk
  • 40 grams parmesan or cheddar cheese, grated (or yeast flakes)
  • 2 tablespoons pine nuts (or almond slivers)


  1. Grease generously with butter 6 holes of a muffin pan.
  2. Spread almond meal into muffin tins.
  3. Save the remaining almond meal for later.
  4. In a large pan steam vegetables in olive oil for 8 minutes at medium heat, covered.
  5. Season with thyme, salt, and pepper.
  6. Preheat your oven to 180°C or 350°F.
  7. Place the eggs, parmesan, the remaining almond meal into a bowl and whisk with a fork until the mixture is well combined.
  8. Season with salt and pepper.
  9. Stir through hot vegetables.
  10. Spoon the mixture evenly into your prepared holes.
  11. Sprinkle with pine nuts.
  12. Bake the muffins for 30 minutes or until golden.
  13. Remove tray from the oven and leave to cool for 5 minutes before gently transferring the egg cups to a cooling rack.


  • Serve it with a tomato salad.
  • Good to know for a lighter version: This recipe works also just with egg whites