Breakfast Egg Muffins

Breakfast is key for me, if i start off the day right then there’s a good chance the rest of the day will follow.

Smoothies are normally my go to for breakfast as i can pack them with veggies, healthy fats and fiber and they are super fast but now the weather is getting colder i wanted another option but still with the goodness you’ll find in a smoothie. I also wanted an option that was just as fast as throwing everything in a blender so i came up with these egg muffins, i can make them on a Sunday and only have to reheat them in the morning (they also taste good cold if you’re in a real rush.) They don’t have to be just a breakfast meal, I use them as a snack or a quick lunch or dinner. Here’s the recipe:

Egg Muffins

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1 sweet potato, peeled and diced

1 onion, diced

1 clove garlic

1 head of broccoli, chopped small (i didn’t waste the stalk as i used it in my juicing)

2 cups kale

1/4 cup goats feta

12 eggs, preferably local and free range

Coconut oil

Sea salt and black pepper

  • Preheat the oven to 400F and place the sweet potato in a oven-dish, add some salt, pepper and a little coconut oil and bake for 20 minutes or until tender.
  • While waiting, oil a 12 muffin pan using butter or coconut oil.
  • Once the sweet potato is cooked take a large saucepan and heat 1 tsp of coconut oil on medium heat.
  • Add garlic, onion and saute for 3-4 minutes then add the broccoli and kale and cook for a further 5 minutes or until the kale has wilted.
  • Add the cooked sweet potato and goat feta and mix well then divide this mixture between the 12 muffin cups.

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  • Whisk the 12 eggs, salt and pepper together in a bowl or large measuring jug and pepper and add to the veggie and cheese mixture in the muffin tin.
  • Bake for 20 minutes or until the eggs are set.

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You can use whatever veggies you have in the fridge for these. They freeze well or can store in the fridge for 3-4 days. Enjoy!

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