Breakfast Egg Muffins


These handy, protein packed paleo-friendly egg muffins are easy to make, healthy and delicious.

You can make them in advance for a quick breakfast, simply have them as a snack or pop them into your lunchbox.

They also can be easily heated up in the oven for a few minutes.

For 6 muffins

  • 5 whole free range eggs
  • 1 carrot (grated)
  • 2-3 medium tomatoes
    or 10-12 cherry tomatoes
  • 100g courgette
  • 2 cloves of garlic (minced)
  • 1 tbsp olive oil or coconut oil
  • sea salt
  • freshly ground black pepper


  1. Stir fry tomatoes, carrot and courgette in olive oil for 5 minutes, season with salt and pepper
  2. Grease the muffin tray with coconut oil
  3. Fill the muffin tray with vegetables
  4. Whisk the eggs and pour into the muffin tray
  5. Bake for 20 – 25 min. in 180°C


London Nutritionist Milena Kaler

Milena Kaler is a is a qualified London Nutritionist, Harley Street weight loss and digestive health specialist, trained in the principles of Functional Medicine. Milena sees patients with chronic health conditions, as well as clients looking for support to optimise their health. Some of the areas Milena can help with include: weight loss, digestive, hormonal, immune and skin health. Scientific and holistic in approach, Milena looks at all aspects of a client’s health. She embraces a systems-oriented approach aiming to get to the root cause of health and weight issues instead of simply focusing on the symptoms. Milena sees every person as an individual with different problems and different goals. She takes time to listen to her clients’ specific concerns to develop customised nutrition and lifestyle plans, based on laboratory test results. Having overcome her own chronic health and weight loss issues, Milena really understands how it is to feel overwhelmed by poor health and can relate to her clients when they first come to see her.