Breakfast Muffins To-Go

Don't get bogged down by breakfast, this recipe will get your morning started the right way, every day.

• Ready In: 30 mins
• Yields: 6 Muffins

Ingredients

• 3  tablespoons olive oil
• 2  garlic cloves, finely chopped
• 1  red onion, finely chopped
• 1  zucchini, grated and squeezed to remove excess moisture
• 1⁄4 cup chives, finely chopped
• 1  cup cottage cheese
• 1⁄2 cup  gluten-free flour
• 1  teaspoon baking powder
• 1  pinch  salt and pepper
• 12  eggs

• TOPPINGS

• 1  avocado, cut into quarters and fanned
•  kale  chips
• 2  tablespoons honey
• 1⁄2 lemon, juice and zest
• 2  tablespoons sriracha sauce

Directions

1. Preheat the oven to 355 F and line a baking sheet with baking paper. In a bowl combine 2 Tbsp of Olive oil and the kale with salt and pepper, spread evenly on to tray and cook for 12-15 minutes or until crispy. Set aside to cool for 5 minutes.
2. In a frypan on medium-high heat add remaining olive oil and caramelize the red onion for 4 minutes before adding garlic and cooking for a further 3 minutes, set aside.
3. In a bowl whisk your eggs then add in your onion, zucchini, chives, cheese, flour, baking powder and season with salt & pepper. Grease a 6 tin muffin tray and evenly distribute egg mix into each.
4. Bake in the oven for 8-10 minutes or until egg is cooked. Remove and allow to cool for 5 minutes. Meanwhile in a bowl combine the siracha, honey and lemon juice.
5. To finish your muffin top with the avocado drizzle with the Sriracha honey and top with a kale chip.