Egg Muffins: A Simple Blood Sugar Balancing Breakfast

Blood Sugar & Hormone Balancing Breakfast

These muffins are a simple and nourishing way to start the day. With anti-inflammatory turmeric and a mix of colourful vegetables, they support steady energy and are perfect when you want a blood sugar balancing breakfast. They are also a brilliant way to use up leftover vegetables from dinner. If you don’t have potatoes, you can swap them for roasted butternut squash, sweet potato, or courgette.

Ingredients:

For the egg mix:

• 10 large organic eggs

• 1 tsp. Himalayan salt

• 1 tsp. Black pepper

• 1 tsp. turmeric / turmeric paste

For the filling:

• 150g cooked new potatoes, diced

• 1 fresh tomato, deseeded and diced

• 30g chopped baby spinach

• A small bunch of chives, finely chopped

• Unscented coconut oil to grease the muffin pan

Directions:

1. Preheat oven to 170C. Line a 12-count muffin pan with silicone liners or coat with plenty of unscented coconut oil.

2. In a large bowl crack the eggs, add the salt, pepper, and turmeric, and whisk together. 3.Fill each well halfway up with the egg mixture.

4. Add the filling ingredients, distributing evenly between the wells then pour over any remaining egg so each well is 3/4 full.

5. Bake for 15 minutes or until the muffins are set.

✨ These egg muffins are quick to make, easy to adapt, and a perfect blood sugar balancing breakfast that will leave you feeling nourished and satisfied.

I hope you enjoy making and eating this recipe as much as I do. Simple, real food is one of the most powerful ways to support your energy, hormones, and overall wellbeing.

If you would like more personalised support, I invite you to book a free Health & Energy Review call with me. This is a gentle space to share what you are experiencing and explore practical steps that can help you feel more balanced.

💌 You can book your free call here x