An easy grab and go breakfast or lunch! This recipe is gluten and dairy free & packed full of protein eggs and veggies to help you power through the day. Great for kids & adults.
Preheat oven to 185 degrees
In a medium sized bowl, whisk eggs and almond milk until frothy.
Gently add in veggies and seasonings.
Mix in baking soda and lemon juice.
Ladle mixture into muffin tin and sprinkle seeds on top. Bake for 20-25 minutes until firm.
Keep in the refrigerator for up to 3 days. Enjoy!
SHORT DESCRIPTION
An easy grab and go breakfast or lunch! This recipe is gluten and dairy free & packed full of protein eggs and veggies to help you power through the day. Great for kids & adults.
DESCRIPTION
Preheat oven to 185 degrees
In a medium sized bowl, whisk eggs and almond milk until frothy.
Gently add in veggies and seasonings.
Mix in baking soda and lemon juice.
Ladle mixture into muffin tin and sprinkle seeds on top. Bake for 20-25 minutes until firm.
Keep in the refrigerator for up to 3 days. Enjoy!
INGREDIENTS
8 organic free-range eggs 1/3 cup organic almond milk 1 medium carrot grated 2 brocclini chopped Handful of spinach 7-8 cherry tomatoes, chopped 1/4 tsp organic garlic powder 1/4 tsp organic onion powder 1/4 tsp mustard powder 1/2 tsp organic dried basil Salt & Pepper to taste 1/2 tsp baking soda 1 tbsp lemon juice 1/4 cup sunflower seeds & organic pepitas
Method
Buy Ingredients add all to cart
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