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
- 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.