Egg veggie muffins
These are a great breakfast option when you’re on the go, or fancy something savoury. They’re quick and easy to make, and you can add lots of different ingredients to the mix if you have any veggies you want to get used up.
Makes: 12 muffins
12 free-range, organic eggs
1/2 tsp Himalayan salt
3 tbsp onion, diced
1 cup chopped spinach,
1/2 cup red pepper, diced
1/2 cup fresh mushrooms, diced
1 cup shredded mature organic cheddar cheese
Pre-heat the oven to 180C/350F.
Grease a 12-cup muffin tin to ensure the muffins don’t stick (I tend to use a small amount of coconut oil for this).
In a large mixing bowl, beat the eggs. Add in the remaining ingredients and mix together. Scoop the mixture into your muffin tin and bake for 20-25 minutes, or until the centre of the muffins is completely cooked. The consistency of the mixture is runny as it is an egg mixture not a batter, so to make it easier, I use a soup ladle to scoop it into a muffin tray.
Andy’s Sugar Safe® Tips
You can serve these little power-house muffins with half an avocado for an immune-boosting, mood balancing start to the day.
These veggie muffins contain sufficient fat/protein/carbohydrate content to constitute a complete breakfast replacement meal, so grab them on the go (if you have to!) or relax and enjoy them before you head out.