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Vegetable muffins

Caroline Lamont
A simple egg muffin, loaded with vegetables. Great for breakfast, snacks or any meal, warm or cold
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, dinner, lunch, Snack
Servings 12 small muffins

Ingredients
  

  • 1 onion
  • 2 carrots grated
  • 1 courgette grated
  • 2 tbsp olive oil extra virgin
  • 6 eggs
  • 3 bacon rashes (optional)

Instructions
 

  • Pan fry the vegetables in olive oil until soft
  • Scoop a tbsp of vegetables into a muffin tins
  • Beat the eggs into an omelette
  • Season with a bit of salt
  • Pour the egg mixture on top of the vegetables
  • In the warm oven (180 degrees), for 10-12 mins until the “muffins” have turned golden
Keyword dairy-free, Gluten Free, Paleo, vegetables