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Egg & Veggie Muffins

Egg & Veggie Muffins
Time
Prep: 5 min. Bake: 20 min.
Contributed by
Ashley Collins
Serves
6

An easy grab and go breakfast or lunch! This recipe is gluten and dairy free & packed full of protein eggs and veggies to help you power through the day. Great for kids & adults.



  1. Preheat oven to 185 degrees
  2. In a medium sized bowl, whisk eggs and almond milk until frothy.
  3. Gently add in veggies and seasonings.
  4. Mix in baking soda and lemon juice.
  5. Ladle mixture into muffin tin and sprinkle seeds on top. Bake for 20-25 minutes until firm.
  6. Keep in the refrigerator for up to 3 days. Enjoy!

SHORT DESCRIPTION

An easy grab and go breakfast or lunch! This recipe is gluten and dairy free & packed full of protein eggs and veggies to help you power through the day. Great for kids & adults.

DESCRIPTION

  1. Preheat oven to 185 degrees
  2. In a medium sized bowl, whisk eggs and almond milk until frothy.
  3. Gently add in veggies and seasonings.
  4. Mix in baking soda and lemon juice.
  5. Ladle mixture into muffin tin and sprinkle seeds on top. Bake for 20-25 minutes until firm.
  6. Keep in the refrigerator for up to 3 days. Enjoy!

INGREDIENTS

8 organic free-range eggs
1/3 cup organic almond milk
1 medium carrot grated
2 brocclini chopped
Handful of spinach
7-8 cherry tomatoes, chopped
1/4 tsp organic garlic powder
1/4 tsp organic onion powder
1/4 tsp mustard powder
1/2 tsp organic dried basil
Salt & Pepper to taste
1/2 tsp baking soda
1 tbsp lemon juice
1/4 cup sunflower seeds & organic pepitas

Method

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  • Celtic Sea Salt - Fine 600g Celtic Sea Salt - Fine 600g

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  • Organic Unsweetened Activated Almond Milk 1L

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