Breakfast Goodness

I am always looking for ways to make breakfast more exciting. With Sophia I don’t have time to sit down and leisurely enjoy my breakfast, I need to eat on the go. My go to for a while now has been the granola bars I posted about here but I found these egg muffins on Navy Darling and had to try them.

I’ve copied the recipe here but you can find it and other breakfast options here.

Ingredients
1 tbsp olive oil or coconut oil
½ red onion, finely diced
2-3 sun dried tomatoes, finely diced
handful dark leafy green leaves, finely chopped (this can be kale, swiss chard, spinach, you name it…as long as it is dark, leafy and green!)
6 eggs
red pepper flakes to taste
salt and pepper to taste
2-3 tbsp crumbled feta

Directions
– Preheat oven to 350.
– Heat up oil in a pan on medium heat. Add your diced onions, tomatoes, sautéing until soft. Add your greens and cook through until slightly wilted.
– Beat eggs in a mixing bowl, and combine with veggies, red pepper flakes, salt and pepper, and feta.
– Using paper liners or a silicone muffin pan (I tend to avoid the ‘vegetable oil’ sprays which contain low quality oil, but you can also rub the pan with coconut or olive oil) use a spoon to evenly distribute the mixture into 6 cups.
– Bake at 350F for about 20 minutes, checking for doneness (which means check that the egg is not still raw in the centre by jiggling the pan.)

egg 1egg 2 egg 3

 

These are super delicious, healthy, full of protein and filling. And they took no time to make!

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