Eggy Broccy Muffins

These eggy broccy muffins are such a great savoury snack, lunch box item and make a healthy make-ahead quick and easy breakfast or light lunch.
 
Nourish 101: 

• This recipe is high in protein and vitamin-rich that can be enjoyed anytime of the day. Using simple, real food ingredients they make a tasty, long lasting and satisfying snack. 
• Eggs are a great all rounder when it comes to nutrition. They are a great source of protein, omegas and vitamins A, E, B12 and folate to name just a few of the many different nutrient properties of golden eggs. They also help to keep sugar cravings at bay and provide your body with a steady supply of energy. 

Recipe:
Ingredients:
6 large free range eggs
2 tablespoons nut milk 
12 sweet cherry tomatoes, quartered
4-5 broccoli florets, chopped 
2 spring onions, chopped 
Pinch Pink Salt and generous amount of cracked black pepper

Method:

1. Pre-heat fan-forced oven to 180°C. 
2. In a medium mixing bowl whisk eggs with nut milk. 
3. Add tomatoes, broccoli, spring onions, salt and pepper and mix to combine. 
4. Spoon mixture into muffin cases or a greased muffin tray.
5. Bake in pre-heated oven for 20-25 minutes or until lightly golden on top. 

Serving Suggestions: 

• Enjoy these muffins cold or warmed. They are also delicious with a dollop of pesto on top. 

Recipe Tips:

• This recipe is a great way to use up leftover fresh herbs or spring onions. 

Make It Personal:

• Add chopped fresh herbs. 
• Add a handful of frozen peas. 
• Stir through dairy free pesto. 
• Add 1 clove garlic, minced. 

​Sensitive to Nuts?

• Simply omit nut milk. ​

For more nourishing recipes, check out:
www.livelovenourish.com.au