I was scrolling through my Instagram feed and I found a bunch of recipes that I have not yet posted on the blog. Here’s one from circa 2013, you know I can still remember making these and taking this arty photo from my small little kitchen in Bondi. It was a Sunday arvo, I’d just come back from swim number 2 at the beach and I got to meal prepping for the week.

You can make these for the week ahead. I think they’d freeze pretty well too.

They taste AMAZING. They’re cute in a novel ‘muffin’ kind of way and the flavour combo’s are endless.

Breakfast Eggy Muffins


– 1 tbsp oil

– 1⁄2 red onion

– Fresh or dried herbs

– Veggies: tomato, zucchini, capsicum, pumpkin, carrot, broccoli Feta / coconut yoghurt / yoghurt

– Eggs

– Salt

– Pepper

– 2 tbsp sunflower seeds


– Preheat oven to 180 degrees.

– Grease a muffin tray.

– Heat a pan on medium heat and add oil.

– Finely dice onion and add to pan. Sautee for 5 minutes.

– Finely chop whatever veggies you like. I measure how much by half filling each muffin tin.

– Chop the veggies small so they cook faster, although if you have leftover cooked veggies add those.

– Once you’ve half filled your muffin tins, crack 1-2 eggs into each muffin and whisk it.

– Sprinkle feta, salt, pepper, sunflower seeds on top.

– Place in oven and bake for 15-20 minutes.

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Hey I'm Lou

Hey, I’m Lou

Lover of crispy bacon, homemade popcorn and Mama to BJ.  I’m here to empower you to cook delicious and doable meals for the modern day – even when you’re busy.

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