These tasty egg muffins are one of the most common recipes I share with clients. They're simple as a breakfast option or snack on the go and they're also ideal for keeping your blood sugar stable all morning. I often make a big batch on a Sunday afternoon and pack a few to eat throughout the day. The beauty of these is once you have the recipe down pat you can add whatever flavours you like!
Ingredients (Makes 8)
1/2 cup almond meal
1/2 cup milk (any type)
2 cups baby spinach or kale, roughly chopped
1 onion, finely sliced
1 tbs finely chopped rosemary
Preheat the oven to 200°C/180°C fan-forced.
Cook the onion and kale/spinach in coconut oil for 4-5 minutes, or until softened. Remove from the heat. Combine the almond meal, milk, cooked onion mixture, eggs and a generous pinch of salt and pepper until the eggs are incorporated into the mixture. Divide the mixture evenly between a lined cupcake/muffin tin. Bake in the oven for 15-20 minutes. The muffins are ready when the egg has set like a quiche. Store in an airtight container for up to 4 days.