These egg muffins are very easy to make and perfect for a healthy breakfast or lunch boxes!
As per their name, they contain lots of eggs so they are great for their protein intake.
You can swap the tomato by capsicum, spinach, kale, carrots…the list never ends! I had parsley in my garden so I used them for this recipe, but again you can use whatever herbs you have, such as mint or basil too!
If you want to freeze them, place them in zipped plastic bags so that you can take the number of muffins you want next time you need them.
5 large eggs
1 tomato, diced.
2 tbsp. of parsley, finely chopped
150g of full cream ricotta
10g of butter or 1 tbsp. of coconut oil for the tin
Preheat your oven to 180°C.
Whisk your eggs with the ricotta in a large mixing bowl.
Then add the diced tomatoes and the parsley to the mixture
Coat the muffin tin with a bit of butter or coconut oil
Poor the egg mixture evenly in the muffin tin. You should have enough dough to make 12 muffins
Bake for 25-30 minutes in the oven or until an inserted knife comes out clean and when they have risen. I like them when they are slightly golden but it is just a preference.
Let them cool before removing them from the tin.
You can keep them in the fridge for 3-4 days in an airtight container.