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Roasted Vegetable And Goat Cheese Breakfast Egg Muffins

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Roasted Vegetable And Goat Cheese Breakfast Egg Muffins

In my search for the perfect quick egg breakfast, I’ve had quite a few epic fails. The funniest was the time I tried to poach eggs in the microwave. It ended with a loud explosion and me ducking under the kitchen counter. I’m happy to let you know that I’ve had a bit more luck since then.

I created this recipe to give you a quick breakfast when you’re in a hurry, or to pack for lunch on a busy day. Going hungry and feeling cranky by 11 or defaulting to the drive-thru won’t need to happen anymore.

The flavours in this recipe are inspired by one of my favorite cookbook authors, Yotam Ottolenghi. It combines sweet roasted vegetables and rich salty goats cheese to create the perfect on-the-go breakfast.

If you prepare a batch on a Sunday, you’ll have a healthy snack to reach for the entire week.


Prep Time: Cook Time:


  • Roasted Vegetables:
  • 1 medium red onion, chopped
  • 2 small zucchinis, chopped (200g)
  • 9 cherry tomatoes, halved (150g)
  • 1/3 butternut, chopped (200g)
  • 1/2 tsp thyme
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • Muffin mix:
  • 7 eggs
  • 1 tbsp natural yogurt
  • 1/4 cup water
  • pinch of salt & pepper
  • Toppings:
  • 100g goats cheese
  • mixed seeds

Yield: 10

Nutrition Facts (Per Serving)

Serving Size: 6

Calories per serving: 170

Fat per serving: 12g

Saturated fat per serving: 2.2g

Protein per serving: 11.6g

Sodium per serving: 247mg


  1. Preheat your oven to 350ºF.
  2. Chop the onion, halve the tomatoes and cut the butternut and zucchini into small chunks.
  3. Place your vegetables into a roasting tray and coat with the olive oil. Sprinkle with salt, pepper and thyme and mix everything together to coat the vegetables evenly.
  4. Roast the vegetables in the oven for 1 hour until they start to caramelize and turn slightly sticky.
  5. Place the tray to one side to allow the vegetables to cool down before adding them to the egg mix.
  6. In a large mixing bowl, break the eggs and add your yoghurt and water. Season the mixture with some salt and pepper.
  7. Once your vegetables have cooled down, combine them with the egg mixture.
  8. Spray your muffin tin with non-stick cooking spray or coat it with oil to prevent the muffins from sticking.
  9. Spoon the egg & vegetable mix into each cup and add a few pieces of goats cheese. If you like, sprinkle seeds on top for a bit of crunch and nuttiness.
  10. Allow the egg muffins to bake in the oven for 20 - 30 minutes, until they are golden brown on top and cooked in the center.
  11. Let them cool down for a few minutes before lifting them out of the pan. It helps to gently loosen the edges with a knife if they’re sticking to the sides.
  12. Grab 2 or 3 egg muffins in the morning and microwave them for about 30 seconds.

How long do they last in the fridge?

You can store them in the fridge for 5-7 days.

Can I freeze them?

Yes, place the muffins in a freezer-safe bag and heat them up as needed.


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