Egg Muffins

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.

Ingredients: 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 Method: - 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.