Veggie Egg Muffins
There are mornings when you just want something different than oats or scrambled eggs, and these muffins might be just the thing.
They are packed with protein to help you start the day feeling strong and will also give you a good daily dose of veggies.
Preparation time: 15 min for prep, 20 min for baking
Ingredients for 6 large muffins:
6 table spoons of cooked quinoa
A selection of chopped vegetables of your choice, for example tomatoes, peppers, spinach, cooked asparagus, cooked broccoli and mushrooms
2 table spoons of non-dairy milk
Salt and pepper to taste
Cooking oil (we used almond oil)
How to make them:
Lightly grease the muffin pots and put 1-2 handfuls of chopped veggies of your choice in each of them.
Whisk the eggs until you get an even texture and stir in non-dairy milk, salt, pepper and parsley.
Cover the vegetables in the muffin pot with 1 table spoon of cooked quinoa and pour over the eggs, so that the mixture reaches the top of the pot.
Bake at 175 C for 20 minutes and serve warm.