Healthy Egg Muffin Recipe

This egg muffin recipe is gluten free, packed with lean protein and easy to whip up for the week ahead.

Ingredients

8 Eggs
1/2 red onion, finely chopped
1 large handful feta cheese (or cheddar if you prefer)
1 handful spring onions, finely chopped
1 handful fresh parsley, finely chopped
2 large carrots or 3 small, grated
1 clove of garlic, crushed/minced
salt and pepper to taste
optional - paprika or chilli flakes to add a kick

Method

Preheat your oven to 200 degrees c and line a muffin tin with 12 large muffin cases
Whisk the eggs together in a large bowl using a handheld or standalone mixer
Add the rest of the ingredients and mix until well combined
Pour the mixture evenly across the 12 cases. It will look like there isn’t much in the case - but they will rise!
Place on the middle tray of the preheated oven and cook for about 15 minutes.
Keep in the fridge for 3 days and either eat cold with a salad or heat in the oven for 5-10 minutes.