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.
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!)
red pepper flakes to taste
salt and pepper to taste
2-3 tbsp crumbled feta
– 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.)
These are super delicious, healthy, full of protein and filling. And they took no time to make!