Breakfast Muffins To-Go

"Don't get bogged down by breakfast, this recipe will get your morning started the right way, every day."
photo by Dan Churchill photo by Dan Churchill
photo by Dan Churchill photo by Dan Churchill
photo by Dan Churchill photo by Dan Churchill
Ready In:
6 Muffins




  • 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.
  • 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.
  • 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.
  • 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.
  • To finish your muffin top with the avocado drizzle with the Sriracha honey and top with a kale chip.

Questions & Replies

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  1. Patricia S.
    How can I print your recipes?
  2. pineappleshelf
    where is the overnight oatmeal recipe?


  1. darinandjulie
    These are very good. It took waaaay longer than 8 minutes for mine to set up though. I made these for my teen athlete. He swims 2 hours a day 6 days a week. These will be a great, nutritious snack for him. I would like to freeze them. I am going to give it a try. I made mine cupcake sized and i got 18 total


Food, cooking, surfing, wine, travel and fitness is what chef Dan Churchill lives for. Born in Sydney, Australia, Dan now resides in New York City where his mission is to make people happy through food.
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