SERVES – TWELVE

PREP TIME – 10MINS

COOK TIME – 20MINS

NOTES – CAN BE FROZEN AND RE-HEATED FOR BREAKFAST

INGREDIENTS

  • 1 tsp coconut oil
  • 2 cloves garlic, minced
  • 3 cups mixed vegetables, diced finely (capsicum, onion, mushrooms, brocolli etc)
  • 8 large eggs
  • 2 cups spinach, roughly chopped
  • 1/4 cup parmesan cheese, shredded
  • salt & pepper

METHOD

  1. Preheat oven to 180°c. Coat a muffin tray with spray or grease lightly with coconut oil and set aside.
  2. Heat a large frying pan over medium heat, melt coconut oil and saute garlic and vegetables for approx. 4mins. Pour the veg mixture into each muffin tin until half full.
  3. In a separate bowl, whisk together eggs, spinach, cheese and salt & pepper then fill each muffin tin evenly, careful not to over-fill.
  4. Bake muffins for approx. 20mins until they’ve risen and are slightly browned. Enjoy!

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