Breakfast, lunch, dinner, snacks, kids, adults – these are fantastic for pretty much anything!! They are incredibly simple to make and you can cook up a small batch and keep them in the fridge for a few days. I’m in the middle of a super clean January so these are a staple for me at the moment. They’re an awesome, high protein lovely and clean start to the day – particularly great if you’re rushing out of the door or need to take something with you to eat on the way.
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| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
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Ingredients
- 1 x onion (red white or spring), chopped
- 3 x mushrooms chopped
- 1/2 small courgette chopped
- 5 x eggs
- 1/2 cup Almond milk
- 1/4 cup goats gouda grated (Manchego, Pecorino or similar also work well)
Ingredients
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Instructions
- Preheat the oven to 170oC and thoroughly grease a 12 hole muffin tin.
- You can either soften the vegetables in a frying pan for a few minutes first, or simply add them directly into the muffin tin, adding about a tablespoon to each hole.
- Whisk the eggs in a jug with the milk and pour into the muffin holes.
- Sprinkle a tiny bit of cheese on top of each muffin and cook in the oven for about 20 minutes until slightly brown and cooked through.
- Scoop out of the tins either eat straight away or store in the fridge for up to 3-4 days.
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Stupid question…do you need to heat them back up from the fridge?
No you don’t have to, but you can if you prefer them warm.