Shake Up Your Breakfast Routine With This Spinach & Basil Egg Muffin

We know eggs are packed with essential proteins and vitamins, making it a great addition to our everyday diet. But let’s be real, having hard-boiled or scrambled eggs every day can be such a bore. It’s time to shake this up this World Egg Day on 12 October!

If you don’t want to spend your days eating the same thing, maybe it’s time to add a little kick to your meals and give this fluffy egg cup recipe a try. Plus, it’s a great meal prep dish which you can prepare it in advance so you have a snack, breakfast or meal ready for when you don’t have time to cook. This recipe is a no-brainer, all you need to do is to mix up all the ingredients and pop it in the oven!


Recipe: Egg Muffin (Gluten-free)

Serves 1



  • 3 eggs
  • 1 handful spinach, roughly chopped
  • 1 handful sweet basil leaves, roughly chopped
  • ½ red onion, finely chopped
  • Coconut oil to grease the muffin mould
  • Salt and freshly ground pepper to season

Pico de Gallo:

  • 1 tomato, diced
  • ½ red onion, diced
  • Fresh parsley, chopped (coriander works well too)
  • 1 tbsp lemon juice (or lime juice)
  • A pinch of salt and pepper


  1. Preheat oven to 180°C.
  2. In a mixing bowl, beat the eggs and add in the rest of the ingredients.
  3. Grease your muffin moulds with the coconut oil and pour in the mixture.
  4. Bake for 15 minutes until the tops turn golden.
  5. While waiting, make your Pico de Gallo by mixing all the ingredients for it in a bowl and set aside to serve with the egg cups.


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