Egg, Feta and Vegetable Breakfast Muffins
Low-Carb, sugar free breakfast muffins packed with roasted veggies, eggs and feta. Perfect as a wholesome grab and go breakfast or picnic snack.
Servings: 18 muffins
Ingredients
- 1 small butternut peeled and chopped into small pieces
- 2 sweet potato peeled and chopped into small pieces
- 1 red pepper chopped into small pieces
- 1 green pepper chopped into small pieces
- 1 shallot finely diced
- 2 tbsp olive oil
- 15 large eggs
- 2 tbsp fresh herbs I used parsley
- 1/2 tsp Salt
- 1/4 tsp black pepper
- 100g Feta Cheese crumbled
Instructions
- Preheat the oven to 180°C.
- Wash and peel the butternut and sweet potato and cut into small cubes. Chop the peppers and finely dice the shallots.
- Place all the cut-up vegetables on a baking tray, drizzle olive oil, salt and pepper and toss the cubes to coat.
- Roast for 20-30 minutes or until the vegetables are tender. Remove from the oven and set aside
- While the vegetables are roasting, line a muffin tray with liners (if you’re using a silicone muffin tray you don’t have to line it) and prepare the egg mixture.
- Combine eggs, herbs, salt and pepper in a small mixing bowl.
- When the vegetables are done divide them between the muffin cups.
- Sprinkle feta between all the muffin cups and then pour the egg mixture over the vegetables and bake in the preheated oven for 18-20 minutes until the egg has set.
Notes
You can use any vegetables you have on hand. Left over vegetables can be added to a salad or soup.