Green Egg Muffins
This simple recipe ticks a few of the big-ticket items – they’re freezable, you can easily make bulk without any extra effort, they’re filling and will keep you fuller for longer, and they’re delicious. Eggs and veggies offer the protein and fibre you need to fill you up. Use whatever green veggies you have to use up in the fridge to get ahead of your veggie count for the day without a hassle.
Perfect for breakfast-on-the-go, a healthy lunch for school, or even a last-minute midweek meal with a side salad.
Lactose Free Options | Gluten free | Vegetarian | Nut Free | Low FODMAP Options | Grain Free | Wheat Free | Soy Free | Seafood Free
Family friendly | Leftovers | Breakfast | Lunch | Dinner | Snack
Preparations time: 10mins
Cooking Time: 30mins
1 zucchini, grated (roughly squeeze some extra liquid out)
2 spring onions, finely sliced
1 tbsp pesto or chopped fresh herbs (parsley, chives, basil and dill work beautifully)
1 cup shredded leafy green vegetables (spinach, silverbeet, kale, cabbage, broccoli, etc)
1 cup grated cheese or ½ cup crumbled feta
Salt and pepper to taste
- Preheat oven to 180C. Grease a metal muffin tray, or use a silicon muffin tray
- Prepare your vegetables and combine all ingredients in a bowl and stir until well combined.
- Distribute the egg mix amongst the muffin tray and place in the oven to cook for 20-30 mins until cooked through and golden.
- Serve immediately or let cool and freeze for a meal on the go.
Variations & Substitutions
For a lactose free option, omit the cheese, or swap for a lactose free or vegan cheese.
For a FODMAP friendly option, omit the spring onion and add in some more greens.