Veggie Egg Muffins

Great for breakfast or snack

Enjoy these easy to make veggie egg muffins as a healthy, filling breakfast or as a snack throughout the day. Eggs are a rich source of dietary protein and amino acids such as tryptophan which is needed for sleep, energy, hormone balance and serotonin production (our happy hormone). Eggs also contain healthy fats - an essential part of a balanced diet. 

It's also a good way of boosting your daily vegetable intake!

Ingredients (5-6 Servings)

Prep time: 5-10 mins
Cook time: 20 mins

Coconut oil for greasing

1 tbsp garlic-infused olive oil

1 small bunch chives (15-20g, chopped)

1 medium courgette, grated

1 red pepper, diced

2 medium tomatoes, diced

8 large organic, free-range eggs

Sea salt & black pepper (to taste)

Option: add half a tsp turmeric in for warmth and flavour (plus its anti-inflammatory properties!)

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Method

Preheat the oven to 180C. Using coconut oil, coat the muffin tray and leave to one side.

In a large frying pan, heat the oil over a medium-high heat and sauté the chives, courgette, pepper and tomatoes for 4-5 mins until soft. In the meantime, in a large bowl whisk together the eggs, turmeric if using and salt and pepper.

Once the veggies are cooked, put the mix into each muffin ring so they are about half full. Top up each muffin ring with the egg mixture - careful you don't overfill!

Bake for approx. 20 mins until the egg muffins have risen and are slightly brown on top. Make sure they're cooked through before eating.

Enjoy straight away or leave to cool and store in an airtight container in the fridge for up to 4 days.