Scrambled Egg Breakfast Muffins

Give your anti-aging routine a boost first thing in the morning.

As a great healthy-aging breakfast, this recipe contains full amino acids (from eggs), immune-boosters (from shiitake mushrooms and onions, antioxidants (from spinach and tomatoes), and lots of lovely vitamins (including hard-to-get B12 in the nutritional yeast).

Total Time:
Level: Easy
Serves: 4


  • 6 dried shiitake mushrooms
  • 1 tsp. coconut oil
  • 6 large eggs
  • 3 scallions, thinly sliced
  • 1¾ baby spinach, shredded
  • 2 tbsp. nutritional yeast flakes
  • 2 tomatoes, flesh chopped, seeds discarded
  • ¼ tsp. cayenne pepper


  1. Put the shiitake in a small bowl and cover with just-boiled filtered water. Let soak for 30 minutes, then drain and finely chop.
  2. Preheat the oven to 400°F. Oil a six-section nonstick muffin pan with the coconut oil.
  3. Whisk the eggs well and beat in the scallions, spinach, mushrooms, nutritional yeast, tomatoes, and cayenne. Divide between the muffin sections.
  4. Bake for 20 to 25 minutes, until well risen. These are delicious hot or cold, so are a perfect packed lunch when you are on the go.

Recipe republished with permission from Cook Yourself Young: Improve Your Skin & Hair, Sleep Better, Look & Feel Younger With 100 Easy Recipes by Elizabeth Peyton-Jones.

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