Breakfast Hemp Egg Muffins | Good Hemp
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  • Good Hemp Food
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Breakfast Hemp Egg Muffins

Full of hemp GOODness, these Hemp Egg Muffins are a great breakfast treat - guaranteed to put a smile on your face. Made exclusively by The Petite Cook.

  • Makes: 6 muffins
  • Prep: 10 mins
  • Bake: 10 mins.
  • Rich Source of Omega 3
  • Vegetarian

What you’ll need:

  • 4 free-range eggs
  • 150g Good Hemp Pure Protein Powder
  • 150g Good Hemp Seed Hearts
  • 2 spring onion, finely sliced
  • 100g courgette, finely cubed
  • 100g chestnut mushroom, finely sliced
  • 100g bell pepper, finely cubed
  • 4 tbsp greated parmesan cheese
  • Salt and pepper to taste
  • Good Hemp Oil, to brush the muffin tin


  1. Preheat oven to 180°C/375F and brush a muffin tin with Good Hemp Oil.
  2. In a large bowl whisk together the eggs. Fold in the protein powder and Seed Hearts, spring onion, 3 tbsp of Parmesan cheese and season with salt and pepper to taste. Whisk until combined.
  3. Divide courgette, mushroom and bell pepper among the muffin moulds.
  4. Scoop the egg mixture into the muffin moulds, filling them almost completely.
  5. Sprinkle the remaining Parmesan cheese on top of each egg muffin.
  6. Bake in the oven for 10-12 min or until crispy and golden brown on top.
  7. Remove from the oven, allow to cool and serve.
  8. Store in an airtight container for up to 2 days.

Made exclusively by The Petite Cook.