Scrambled egg muffins

Delicious & easy good mood food

Start your day right with this delicious & easy scrambled egg muffin breakfast (or lunch)! It's a source of vitamins B & D, proteins and last but not least, good mood food!

20 min
3 persons

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6 organic, free range eggs
Half bowl chestnut mushrooms
3 spring onions
Red pepper and/or tomato
Thyme (fresh or dried)
Haricots verts (coocked)
Seasalt and black pepper


For this recipe you need a muffin tin, paper muffin tins, or a silicon tin in which you can put the paper muffin tins. Furthermore, a baking pan, a measuring spoon, a fork or whisk, some bowls to put your veggies in and a sate skewer to use to see when the muffins will be ready.

  1. Preheat the oven to 180° C (355 °F). Clean the mushrooms with paper towels, cut the scallions into rings and the red pepper into cubes. Finely chop the chili pepper. 
  2. Heat the oil and fry the chestnut mushrooms and spring onion rings until brown. Then add the pepper cubes and the chili pepper. Let the mixture bake gently for about 5 minutes. Stir in the thyme. 
  3. Beat the eggs with salt and pepper. Fill the muffin cups with the vegetable mixture and pour the beaten eggs over them. Bake the muffins for 5 minutes until done and brown. 
  4. Divide the muffins over 3 plates and garnish with arugula and haricots verts, which you sprinkle with some olive oil and vinegar. 

Tip 1: These egg muffins are also delicious to take with you as an office lunch. Leave out the vegetables to enjoy it as breakfast. 
Tip 2: If you have some leftover vegetable mixture, save it for a salad or through pasta.

My name is Claudia Lanson, I am a nutritional therapist and proud to share my knowledge on Renewmyday. It is my passion to show people what they can do to create better health; we are responsible for our own choices every day and these choices will significantly determine how healthy we are. It is my passion to create that awareness, show people how much fun it is to create healthy food that tastes amazing! 

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