Diet: Dairy Free, Gluten Free, Nut Free, Paleo, Pescatarian, Soy Free, Vegetarian
Serves: 6
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Description

A great way to get protein and vegetables together in one neat little package, these savoury egg muffins will be an instant hit. Plus, they’re a convenient way to get ahead when it comes to meal prep. Enjoy warm or cold.

Each muffin provides…

 

• Calories: 94
• Fat: 6g
• Carbs: 2.9g
• Protein: 7.1g

Ingredients

• 1 whole broccoli head (chopped into small florets and stalks removed)
• 12 eggs
• 3 tbsp chives (finely chopped)
• 7 sun-dried tomatoes (finely chopped)
• Small pinch of chilli flakes (optional)
• Coconut oil (for greasing and frying)
• Salt and pepper

Method

1. Preheat the oven to 200˚C. Grease a 6-cup muffin tray with some coconut oil.
2. Heat 1 tbsp coconut oil in a frying pan and add the broccoli. Gently fry over a medium heat for 3–4 minutes, until al dente. Season with some salt, pepper and chilli flakes (if using).
3. Whisk the eggs in a bowl and add the chives and a sprinkle of salt and pepper.
4. Pour a thin layer of egg mixture into the base of each hole in the muffin tray. Then add some broccoli and sun-dried tomatoes to each. Repeat, until each hole is full and all the ingredients are used up.
5. Pop in the oven and bake for 20 minutes, until the muffins have risen and are cooked through, and golden and fluffy on the outside.