Breakfast Muffins Ingredients

  • 1 small red onion, chopped
  • 1 red or yellow capsicum, chopped
  • 2 cups of baby spinach
  • 1 tablespoon of olive oil or coconut oil
  • ¼ cup of fresh parsley or coriander chopped
  • 8 large eggs
  • 3 tablespoons of water
  • Pinch of Celtic Sea salt and pepper
  • 3 tablespoons of pumpkin seeds
  • Feta or soft goats cheese

Method

  • Preheat oven to 165ºC.
  • Line a 12-cup muffin tin with muffin cases or oil.
  • In a frypan gently sauté the oil, onion, capsicum and spinach for 5 minutes.
  • Then add the herbs and salt.
  • In a small bowl, whisk eggs, water and then add the cooked veggies.
  • Spread the mixture between the muffin cases and top with cheese and pumpkin seeds.
  • Bake until cooked through and golden, about 20 mins.