This recipe is like child’s play. In fact, our kids love to make this as an after school snack once they’ve come home from sport. They also store well in the fridge for a few days. You can even throw a small amount of bacon or ham in if you’ve got it spare in the fridge too.
Serving Size: 9 Egg Muffins
Preparation Time: 5 minutes
Cook Time: 20 – 25 minutes
Total Time: 30 minutes
INGREDIENTS
- 6 Eggs, whisked
- ½ cup Breakfast Sausage, cooked
- ¼ Red Onion, chopped
- 2 cups Spinach, chopped
- ½ Green Bell Pepper, chopped
- ½ cup Mushrooms, chopped
- ½ teaspoon Turmeric
INSTRUCTIONS
- Add all ingredients to a high-speed blender, blending on high until smooth, about 30 seconds.
- Preheat oven to 180°C and grease a muffin pan and set aside.
- In a medium-sized bowl add all of the ingredients, stirring together until well combined.
- Grease a muffin pan with coconut oil and gently pour in the egg mixture.
- Cook for 20 – 25 minutes, or until golden brown.
- Allow to cool and then enjoy.
Nutrition
- Serving Size: 1 muffin
- Calories: 58
- Fat: 4g
- Carbohydrates: 1.5g
- Protein: 4.3g
- Protein: 9g
