Egg Breakfast Muffins

Meal prepping is my biggest tool to help me stick to my weight loss goals and keep on track with my healthy lifestyle. Today I have made these Egg Breakfast Muffins to store in the refrigerator for the week. I can gran one in the morning and eat even when in a hurry!


  • 8 eggs, beaten
  • 1/2 cup grated potatoes
  • 1/2 a capsicum, diced
  • 1 tomato, diced
  • 1 cup raw spinach, chopped
  • 2 spring onions, thinly sliced
  • salt and pepper to taste
  • cayenne pepper
  • 1/4 teaspoon garlic powder
  • 12 cherry tomatoes, chopped in half

Pre heat the oven to 180*C on fan bake. Add all the ingredients into a large bowl (minus the cherry tomatoes) and combine. Spoon the mixture into a muffin pan, filling all 12 cups with the mixture. Top each muffin cup with two halves of he cherry tomatoes. Bake for 20 minutes and allow to cool.