Veggie Egg Breakfast Muffins (Dairy, gluten, sugar and yeast free)
Starting your day with a healthy high protein breakfast is really good for your energy and your productivity.
After a long night’s sleep your body is low on energy, protein, vitamins and minerals.
Eating a high protein breakfast will keep you fuller for longer and are good for maintaining a good body weight and preventing weight gain. This will mean you are less likely to reach for unhealthy snacks mid morning. Research has shown that there is reduced activity in the area in the brain that controls food cravings. Resulting in less in take of high-fat and high sugar evening snacks.
Studies have shown that skipping breakfast is linked with being overweight.
Protein provides the amino acids your brain needs to function at an optimal level. When you eat protein for breakfast it gives you energy and makes you feel more awake and alert.
Serves: 12 servings
- ½ organic onion, chopped
- 2 cloves organic garlic, minced
- ½ organic courgette grated
- 1 organic red pepper, chopped
- 8 large free range organic eggs
- 2 cups organic spinach
- 1 tablespoon coconut oil melted
Preheat oven to 375 degrees F/190 C or Gas Mark 5
Melt the coconut oil and then brush the muffin tin lightly with oil.
In a large frying pan on medium heat, add the remaining coconut oil and saute the onion and garlic for about 4 minutes until tender and translucent.
Add in the grated courgette and the chopped red pepper and the spinach. Cook for a further 2 minutes.
Fill each muffin tin about ⅔ full with the vegetable mixture.
In a large bowl, whisk together the eggs, salt/pepper to taste and fill each muffin tin evenly, being careful not to over-fill.
Bake muffins for about 20 minutes, until they’ve risen and are slightly browned.
Serve and enjoy
Please note the muffins will rise.
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