Breakfast Egg Muffins!

Try this breakfast Egg Muffin recipe – they go perfectly with some pesto, chutney, and kimchi!

Note to the fermented addicts – this is the perfect amount to accompany protein. Anymore may cause problems in the small intestines if there is already a back up. You would know this because you may be bloated under the sternum or may be constipated, feel gazey or burpy!

Remember “Too large an amount of a beneficial or useful thing or activity can be harmful or excessive“.

These egg muffins are a great way to start the day, especially if you are bored with the staple bowl of oats and it is sure to keep you charged until lunchtime.

What you will need:

Serves 3 (or two if you’re hungry)

  • 6 eggs
  • 1 large grated carrot
  • 1/2 courgette
  • 1 garlic clove for the heart
  • 30 gms grated Parmesan
  • Kimchi (a dessert spoon)
  • Pesto (a blob)
  • A sprig of basil
  • muffin tin

What to do:

  1. Set the oven to 180 degrees
  2. Crack and whisk 6 eggs in a bowl
  3. Grate in the carrot and courgette, and Parmesan
  4. Sprinkle Salt and Pepper
  5. Coat the muffin tin with a lick of olive oil/ butter will do, so the muffins do not stick
  6. Bake for 15 mins – keep checking until golden brown
  7. Set on a board with a side of Kimchi and/or Pesto

Top Tip: Food Wastage Savvy – Save the rest and put in a container in the fridge for the next day!

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