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Egg "Muffins"

Updated: Feb 12, 2020

‘Good for breakfast, lunch or snacks’


Also known as mini frittatas, these are a bit of a staple in our house. You can make in batches and freeze. Use fillings to suit anyone’s taste! My favourite is red pepper and gruyere.


Eggs are very nutritious, rich in protein, healthy fats, vitamins, particularly vitamin D, and minerals like iron.


INGREDIENTS

You’ll need a muffin / cupcake baking tray

12 eggs coconut or olive oil for greasing


Try these fillings or create your own using seasonal produce:

spinach & tomato beetroot & feta roasted peppers, gruyere & parsley


How to Make

Grease the muffin tray holes with coconut butter (or olive oil).

Choose your fillings and put a small teaspoon in the bottom of each muffin tray then spoon over the whisked egg until they are just filled.

Bake in the oven on a medium heat, roughly 150°c for 10 mins or until they are cooked through.

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