Serves 12


  • Coconut oil for greasing the tin/cases
  • 12 large free-range eggs
  • Seasonings – this is individual and feel free to experiment but at a minimum you will require:
  • 1 tsp salt
  • 1 tsp ground pepper
  • 1 tsp turmeric
  • 2-3 fillings – vegetarian or meat/fish as you choose. e.g.:
  • 225g diced onion
  • 225g spinach
  • 225g diced mushrooms
  • 1 chilli, chopped
  • 1 bell pepper, diced
  • 2 slices of smoked salmon/turkey breast/chicken breast/ham etc., sliced


  1. Preheat your oven to 180°C.
  2. Use the coconut oil to grease your muffin tin or the cases. Melt the coconut oil first if you find this easier but I normally find using my hands melts it enough to spread.
  3. Mix together your fillings in a bowl and then evenly divide between the twelve muffin cases.
  4. In a jug, beat the eggs, add the seasonings and mix well.
  5. Pour the egg mixture into the cases that you filled in step 3.
  6. Cook for 18-20 mins checking that when a fork is pricked into the centre of the muffin it comes out clean.
  7. Enjoy warm or once cooled store in an airtight container in the fridge.

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