Well Nourished | Morning Muffins

Avoid skipping breakfast with these easy baked egg muffins. If you don’t have time to make a protein packed brekkie at the crack of dawn, these customisable muffins can be made the night before. Perfect for gluten-free diets and those looking for a low-sugar start to the day.

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Ingredients

  • Six free range eggs

  • Sun dried tomatoes

  • Sautéed red onion

  • Black olives 

  • Roasted cherry tomatoes

  • Mozzarella

  • Pinch of salt

Filling options

Rainbow Chard + Spring Onions + Feta

Mushrooms + Garlic + Spinach

Kale + Butternut Squash + Pine Nuts

Method

  • Pre-heat a fan oven to 180 degrees

  • Grease your muffin tin with olive oil or coconut oil

  • Whisk the eggs and add the rest of the ingredients

  • Pour the egg mix into the moulds, until they are ¾ full (space needs to be left as they will rise)

  • Cook for 10 minutes

  • Leave to stand for 15 minutes to cool

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