Delicious breakfast muffins that will make you the envy of the office!
I've also included 3 different flavour options of these babies, so that should tide you over while I go back to the drawing board and come up with some more tasty recipes!
Makes: 12 Muffins
Ready In: 35 minutes
Base Recipe Egg Muffins
Ingredients
• 8 eggs
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 cup shredded cheese (1/2 cup reserved for sprinkling muffin tops)
• 1/2 cup almond flour
• 1/2 tsp baking powder
• add roughly 2 cups mixed veggies (see flavour combinations below)
Flavour Combinations:
1. Broccoli Cheddar Egg Muffins
2 cups broccoli florets, chopped small
2. Cauliflower Herb Egg Muffins
2 cups riced cauliflower
1/2 tsp basil
1/2 tsp oregano
3. Sun-Dried Tomato, Spinach & Mushroom Egg Muffins
1/2 cup sun-dried tomatoes, drained from oil and chopped into small pieces
1 1/2 cups chopped spinach
1 1/2 cups chopped mushrooms
1/2 cup feta cheese (optional)
Method
Step 1. Heat oven to 180°C. Line a standard-sized muffin tin with baking paper or
silicone liners and set aside
Step 2. In a large bowl, mix together the eggs, salt, pepper, veggies, and cheese, until
well combined
Step 3. Stir in the flour and baking powder until completely incorporated.
Step 4. Spoon the mixture into the muffin pan, filling nearly full. Sprinkle tops with
reserved cheese
Step 5. Bake for 20-25 minutes until muffins are baked
through and no longer jiggle
Storage:
Cool completely and store in an airtight container for up to 5 days in the fridge or
wrapped in plastic and either in a large freezer bag or an airtight container in the
freezer for up to 3 months
Reheat:
Heat in 30-second increments in the microwave until heated to your liking
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