Delicious breakfast egg muffins, perfect for a busy morning.
- Coconut oil for greasing the muffin tin
- 6 eggs (free-range, if possible)
- 3 tbsp plant-based milk (almond, oat, coconut, cashew, rice)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp dried parsley (or 1 heaping tbsp chopped fresh parsley)
- 1/2 tsp dried basil (or 1 tbsp chopped fresh basil)
- 3 tbsp nutritional yeast
- 4 tbsp rice flour (or any other gluten-free flour - oat, buckwheat, quinoa, if using coconut add only 2 tbsp)
- sea salt and pepper to taste
- 2 spring onions or 1/2 leek (only the while and light green parts), finelly chopped
- 1 small zucchini, shredded
- 10 cherry tomatoes, cut into quarters
- 1 bell pepper, diced
- 1 cup (tightly packed) baby spinach, roughly chopped
- Preheat your oven to 190C (375F). Lightly grease the muffin tin with coconut oil so the muffins don't stick to the bottom and set aside.
- In a large bowl, whisk the eggs with the milk.
- Add the garlic powder, onion powder, parsley, basil, nutritional yeast, rice flour, salt and pepper and whisk until well incorporated.
- Add the spring onion, zucchini, cherry tomatoes, bell pepper, and spinach and mix well so everything is well coated with the eggs mixture.
- Use a small ladle or a spoon to devide the mixture evenly into the miffin tin.
- Place it in the oven and cook for 25-30 minutes or until golden brown. You can turn on the broiler for the last minute or two to brown the tops of the muffins but make sure not to burn them.
- Best served warm. Keep leftovers in an airtight container in the fridge for 2-3 days.
Keywords: egg muffins