Baked Egg Muffins

Yield: 6 muffins


7 eggs

3 ounces pure, clean water or orange juice

1/4 tsp. fine sea salt

1/8 tsp. Cayenne pepper

Ghee or extra-virgin olive oil, for cooking


  1. Preheat the oven to 350°.
  2. Combine all of the ingredients in a mixing bowl, blend with an immersion blender or whisk strongly.
  3. Coat a muffin tin with ghee or olive oil.Using a 3-ounce ladle, fill each of 6 cups in the muffin tin with the egg mixture. Bake for approximately 15 minutes or until the egg mixture is firm.
  4. Remove from the oven and serve.

The addition of the water will also allow these to be frozen and used later as a grab and go. Simply let them cool after removing from the oven, and then wrap them in clear wrap or store in an airtight container and freeze.


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