On-The-Go Egg Muffins

July 13, 2016

On-The-Go Egg Muffins

recipe by: Laura Mierzwa, Registered Holistic Nutritionist, Culinary Nutrition Expert



This recipe was featured on CTV Morning Live on July 14th, 2016! Watch the clip here.


Laura Mierzwa on CTV Morning Live



8 extra large, free run eggs 

2 vine ripened tomatoes, diced

1/2 bell pepper diced

1/4 cup chopped parsley

1/2 tsp garlic powder

Salt and pepper to taste



  1. Preheat oven to 350.
  2. In a bowl, whisk eggs. Add chopped vegetables, parsley and seasonings.
  3. Line a muffin tin with unbleached paper liners.
  4. Fill the liners with the egg mixture.
  5. Bake in the oven for 25-30 minutes, until dry to the touch on top.





On-The-Go Egg Muffins - NutriChem blog



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