These super tasty eggy muffins are quick and easy to make, can be adapted to suit everyone’s tastes and are a perfect grab and go breakfast or snack.
They are a good source of protein, healthy fats, vitamins and minerals so they really tick all the boxes!
Use this recipe as a guide but make them to your liking and dietary needs. They can be lunchbox friendly by swapping ground pepitas or sunflower seeds for the almond meal and leave out the meat to make them vegetarian. If you can’t tolerate ghee then use coconut oil instead.
12 free range eggs
1/4 cup melted ghee (or butter or coconut oil)
2 rashers additive free bacon (or use 1/4 – 1/3 cup of additive free salami/chorizo or any other meat that you like)
1/2 large onion diced
2 tablespoons almond meal (use ground sunflower seeds or pepitas for nut free)
1 cup chopped spinach or baby spinach
1 cup diced or grated mixed veggies of your choice (I like mushrooms and zucchini)
1/4 teaspoon turmeric
1/4 teaspoon smoked paprika
Salt and pepper
Add a small amount of ghee to a frypan and cook the onion and bacon over low-medium heat until cooked but not brown.
While this is cooking, in a large mixing bowl place the eggs and the rest of the ghee and whisk to combine.
Add salt, pepper, turmeric, paprika, almond meal and dulse flakes and whisk to combine.
Stir in the veggies, spinach, onion and bacon and mix well.
Place muffin liners in a 12 cup muffin tray (They always stick badly for me if I don’t use muffin cups. I like the If You Care brand because the are non-toxic and nothing sticks to them.)
Add 3 tablespoons of the mixture to each muffin cup and distribute any extra evenly between the cups.
Bake at 180°C for 20 mins or until golden brown.
Don’t panic if they sink a fair bit once they are out of the oven. This is normal.
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