SAVOURY EGG MUFFINS by Liesel Fuchs

These savoury egg muffins are high in protein, vitamins and fibre. Perfect for a ready to go Paleo breakfast or a snack, or school lunch (dependant on egg allergy rules at your child’s school).

Ingredients:

• 1 small zucchini, grated
• 2 small carrots, grated
• 4 eggs
• 4 tbsp. coconut oil (or other oil)
• 3-4 pieces of dried tomato, chopped
• a big spoon tomato puree
• some chopped leek
• 1 tbsp. oregano
• 1/2 tbsp. dried onion powder
• 1/2 tsp Himalayan Salt
• Alternatively you can spice up your eggs muffins with Mingle Spice Mixes

 

Preparation:

Turn the oven on to 180 C (360 F) and prepare muffin forms (makes about 10 muffins)

Whisk ingredients:

• 1 small zucchini, grated
• 2 small carrots, grated
• 4 eggs
• 4 tbsp. coconut oil (or other oil)

(If the eggs are very cold, the coconut oil might get hard and lumpy, so if planning ahead – leave the eggs out to get room tempered before baking -or use a hand mixer – or switch the coconut oil to olive oil)

Then add the taste giving ingredients:

• 3-4 pieces of sundried tomato, chopped
• a big spoon tomato puree
• some chopped leek
• 1 tbsp. oregano
• 1/2 tbsp. dried onion powder
• 1/2 tsp Himalayan Salt
• Alternatively you can spice up your eggs muffins with Mingle Spice Mixes

You can sprinkle some seeds over if you feel like it.

Bake for 25 minutes

Serve with a salad, or just grab and go! Store in the fridge until then.

 

CREDITS:

Recipe & Photography by Liesel Fuchs