Breakfast muffins are healthy, festive and easy.
I love it when your breakfast feels like dessert and with these muffins it feels like you’re eating a cupcake! They make sure you get some veggies and protein at the start of your day.
You can make a batch and just freeze them for later. And anther benefit: you can just use the leftovers you have in the fridge!
I’ve made a couple of varieties. All of the varieties are lactose free, fat free, sugar free and gluten free. And super healthy because they contain veggies!
For the version pictured above I mixed 6 eggs, a chopped red bell pepper and sliced spring onions. Mix it all in a big bowl and add salt or pepper if desired. This recipe makes 6 muffins, you can of course use less eggs if you want to make less muffins.
For this vegetarian version I fried 3 big hands of kale for a couple of minutes and mixed it with 1 sweet pepper, 3 eggs and a bit of salt and pepper. Pour the mixture in 3 muffin tins and bake for 20 minutes at 180°C (350°F).
For this version I fried 3 hands of kale for a couple of minutes and mixed it with 1 spring onion, a few slices of smoked salmon, 3 eggs and a bit of salt and pepper.
This recipe is also for 3 muffins, and also needs to bake for 20 minutes at 180°C (350°F).
Check out this video I made with The Foodie Channel to show you how easy it is to make breakfast muffins: