Start Your Day off Right with A Grab-And-Go Breakfast Muffin

Breakfast Egg Muffin Recipe

Flavoured with natural herbs for a great taste without adding unnecessary calories

Eggs are sometimes referred to as ‘nature’s multi-vitamin’ and contain almost every vitamin and mineral your body needs.

They’re the perfect breakfast option and the kale, mushroom and zucchini in these muffins will add to your daily vegetable intake without even realising.

If weight loss is your goal, these muffins are an ideal choice with protein, healthy fats, no carbs and fibre-rich vegetables that’ll keep you energised and satisfied well into the day.

What’s more, they’re flavoured with natural herbs for a great taste without adding unnecessary calories.

The best thing about these muffins (apart from the taste, of course) is that they can be made ahead of schedule so bake a tray of these on Sunday and you’ve got healthy breakfasts sorted for the week!

They’re also ideal to freeze and reheat at work making them perfect for busy mornings.

Recipe Snapshot:
Sugar Free – Yes
Gluten Free – Yes
Dairy Free – Yes
Grain Free – Yes
Protein – Medium
Carbs – Low
Fats – Medium

Mushroom and Kale Breakfast Egg Muffins

Coconut oil, for greasing
300g mushrooms, sliced
2 zucchini’s, sliced
1 cup kale, roughly chopped
12 eggs
1 tsp garlic granules
1 tsp fresh or dried thyme
Salt and pepper to taste

Makes 6 muffins

Preheat the oven to 180°C.

Grease a 6 cup muffin tray with coconut oil.

Divide the mushrooms, zucchini and kale evenly between the muffin cups.

Whisk the eggs in a large bowl and add the garlic, thyme, salt and pepper, mixing to combine.

Pour the egg mixture into the muffin cups, dividing equally.

Bake in the oven for 25-30 minutes or until the egg is cooked through and lightly browned.

Serve warm or cold.