Egg muffins

by Antonia

Cook. Eat. Glow.


Love these. Just love them so much. They don’t take much time to make and can be eaten at breakfast or dinner. They make a nice snack, too. Plus, you can slice them across, add a few other vegetables, some hummus or mashed avocado, wrap into a sheet of nori and get the yummiest wrap.

I make mine in what is apparently known “jumbo muffin tray“, so each “muffin” works as a serving. Whenever I bake two, I use the tins in a middle and fill the other four with a little water, about 5mm, just to cover the bottom.

You can stick with my option or use whichever muffin tins you’ve got – just remember to adjust time if necessary.

Ingredients (makes 2 large muffins – serves 2)

4 large organic eggs

1 cup vegetables (my favourite options are chopped steamed broccoli&courgettes, cauliflower, mushrooms, or roasted bell peppers &…

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