Day 6 - Veggie Breakfast Muffin Morning! Whats for breakfast for you this morning? Today I thought I would share a super simple veggie muffin thats brilliant for breakfast, lunch or dinner. Full of loads of nutritious goodness, its guaranteed to fill you up and keep you going for hours. And the best bit is you can make a big batch and store in the fridge for a few days. Easy to pop in school lunch boxes instead of a sandwich! So here goes! Veggie Breakfast Muffin Time: 10min prep; 35-40min cook time Serve: 12 medium sized muffins Heat oven to 180 degrees. In a frypan oiled with coconut oil cook 1/2 chopped onion, 1 teaspoon crushed garlic and 2 rashes of bacon diced. In your blender, blitz 1 zucchini, 1 carrot, and 1-2 cups spinach until finely grated. Remove this mixture from the blender and place in a large mixing bowl with the cooked bacon, onion and garlic. In your blender add 5 eggs to 1/2 cup coconut milk and 2 tablespoon of coconut flour and combine well until smooth consistency. Pour this mixture into the mixing bowl with the veggies and bacon and stir it all together. As I had some roasted sweet potato, pumpkin and capsicum in the fridge I chopped into cubes about 1/2 cup of each and gently stirred into the other mixture. Add salt and pepper and other herbs to flavour as you like. And if you want to include dairy add 1/4 cup of cheese. Pour into medium sized muffin trays and cook in 180 degree oven for 35-40min until firm to touch and golden on top! Hope you enjoy!
Posted on: Sat, 24 Jan 2015 23:55:17 +0000
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