Egg Muffins

May 6, 2020

Makes 8 muffins

These low carb, high protein muffins are great as an easy on the go breakfast or as a snack.  Team with a side salad to make them into a meal. 


8 whole eggs
½ grated zucchini, excess water squeezed out
3 large Portobello mushrooms, roughly chopped
½ cup grated parmesan cheese
4 spring onions, chopped
1 tsp baking powder
Splash of dairy free milk
6 sundried tomatoes, roughly chopped
Paprika, salt, pepper, dill, savoury yeast flakes
Olive oil

- Preheat oven to 180C, lightly grease 2 large muffin mix tins with olive oil.
- Drizzle fry pan with 1-2 tbsps olive oil and add in the mushrooms and spring onions. Cook for 5 mins or until cooked.
- Whisk together eggs in a large mixing bowl. Add in all prepared ingredients including the cooked mushroom and onion mixture, stir to combine. Season with herbs and spices to your liking.
- Cook in the oven for 25-30 minutes until lightly browned on top.

Other things you could add in: capsicum, nitrate free bacon, cooked chicken, grated carrot, cooked pumpkin, spinach.




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