Unfortunately there's no getting around it. To be consistently healthy you do need to devote a little time and a little preparation into it. These scrummy muffins are a often part of my Sunday meal prep. They are a great breakfast or snack option and help you get a serve of veggies in the morning. They freeze well so save a few for later so you don't always need to rely on toast as the quick go-to brekky option. You really can use any left over veggies, meats or cheeses you have in the fridge. The higher the water content (like zucchini/courgette) the more watery/spongy your muffins will be. They're a super versatile little package!
8 free range eggs, large
⅓ cup plain yoghurt^
⅓ cup almond meal (or ﬂaxmeal*)
1 cup mushroom, diced
1 cup baby spinach, chopped
½ red onion, diced
100g feta, chopped^
1 tsp onion powder
1 tsp Italian mixed herbs (dried)
1 handful herbs, chopped (basil, parsley, oregano – whatever you have)
Preheat oven to 180 degrees.
Cut 12 squares of baking paper to line your 12-hole muﬃn tray (saves on washing up - you can thank me later!).
Whisk eggs and stir through the all other ingredients.
Scoop mixture into muﬃn tray and bake for 25 minutes or until golden on top.
*Flaxmeal soaks up liquid and can be a little gelatinous, but it is so high in omega 3's and fibre that I think we can forgive it ;-)
^ For a Paleo friendly version, just omit the yoghurt or use a little almond milk instead and use bacon or ham instead of feta.