Egg & Veggie Muffins

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

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.

Method

  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!

Buy Ingredients

  • Organic Peppercorns Black 50g

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