• Katie Lolas

Speedy Egg Muffins 2.0

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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