These little egg muffins are packed with color and flavor — broccoli, sweet red bell pepper, and a trio of fresh herbs make every bite feel bright and satisfying. Eating to keep candida in check often means scanning labels obsessively and second-guessing packaged snacks, so having a reliable grab-and-go option made entirely from whole, recognizable ingredients is genuinely freeing. The base is simply whisked eggs with a splash of water, seasoned with sea salt and black pepper, then loaded with finely chopped vegetables and fragrant chives, parsley, and thyme. Fresh mozzarella gets tucked into the tops before baking, melting into creamy little pockets without any processed cheese or hidden additives to worry about. They bake up golden at the edges and fully set in the center in under 25 minutes, and the recipe makes enough to feed six or stock the fridge for the week. Serve them warm straight from the tin or at room temperature — they hold up beautifully either way and travel well for busy mornings or lunches on the go.
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Preheat the oven to 375°F (190°C). Brush each cup of a 12-cup muffin tin generously with olive oil, coating the sides and bottom.
In a large mixing bowl, whisk together the eggs, water, sea salt, and black pepper until the yolks and whites are fully combined and the mixture is uniform in color.
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