Gluten Free, Cow’s Dairy Free, Fructose Free, Diabetic Friendly, Paleo friendly, Low Carb
There’s no excuse for skipping breakfast when you’re on the run thanks to this quick and easy recipe. Egg muffins have become a favorite of mine over the years when I need to pack my breakfast to take with me. They also make a delicious addition to a picnic basket. Best of all, you can whip up a batch and keep them in the fridge, ready to grab when you’re short on time. High in protein, omega 3 essential fatty acids, they can be eaten at any time of day to sustain your blood glucose levels and keep sugar cravings at bay.
What you’ll need…
- Muffin tray, lightly greased – you will need to use a deep muffin tray to fit the ingredients
- 12 eggs, organic
- Baby cheery tomatoes, halved
- Fresh basil leaves
- Celtic sea or Himalayan salt and cracked pepper for seasoning
- Macadamia nut oil, to grease the tray
How to make…
Add the following to each individual muffin unit :
- Crack 2 eggs into each muffin unit
- Add 2 – 3 cheery tomato halves
- 1 – 2 basil leaves – be sure to immerse these into the egg to avoid burning
- Season each individual muffin unit with cracked pepper and salt to taste
- Bake in a pre-heated oven on 160 – 180 C degrees, for 20 minutes, depending on the force of your oven, or until whites are opaque
- Serve warm, with a side salad for breakfast or brunch
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