Sometimes in the mornings I am super pressed for time and do not have the opportunity to make (and eat!) and full scale breakfast. Since protein and veggies are important to me, I came up with my rendition of the “egg muffin”. It’s loaded with protein, a good amount of veggies and a healthy dose of oils to get the day started.
Here’s what you will need:
- 4 large brown eggs
- Spring onion
- Sweet onion
- Tablespoon of GHEE or coconut oil
- Muffin pan
- ½ teaspoon of salt
- Dash of pepper
After dicing all vegetables, beat them in with the eggs and ensure all veggies are covered.
Add the salt, pepper and oil.
Pour mixture into muffin pan, about 2/3 full.
Place in oven and bake for 28 minutes at 375 degrees.
Let them cool a bit once done. These are great as a grab-n-go breakfast item, and also good as a side item to a fuller breakfast.
I store mine in an airtight glass container and warm them up in parchment paper as needed.