These breakfast muffins are very tasty and super easy to make. My most common advice I give as a nutritionist is to incorporate good fats, complete protein and plenty of vegetables into your breakfast every single day. These simple breakfast muffins do exactly that. In this recipe I used leftovers from my fridge, which was some sad looking kale and zucchini! Feel free to replace these vegetables with whatever you have leftover in your fridge. I’ve also added some delicious organic cheddar cheese, again this is optional and if you’re not good with dairy then you can easily leave it out. This is a terrific recipe to make on a Sunday and then you’ll be set for the week for breakfasts.
This recipe will make 12 muffins.
1 red onion, finely diced
1 zucchini, grated
3 large kale leaves, chopped roughly
100g butter, melted
80g organic cheddar cheese, grated
8 free range eggs
4 tablespoons of coconut flour
1 teaspoon of baking powder
Salt and pepper
I told you this recipe was simple and it really is! Preheat your oven to 200 degrees. Now you literally add all of the ingredients into a large bowl, mix well to combine and put aside. Grease and line a 12 hole muffin tin and divide the mixture into the 12 muffin holes. Bake in a 200 degree oven for 40 minutes.
I like to serve this with a fresh salad and some sliced avocado. These will keep for up to 5 days in the fridge.