Breakfast Muffins To-Go
- Ready In:
- 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
- 1 avocado, cut into quarters and fanned
- kale chips
- 2 tablespoons honey
- 1⁄2 lemon, juice and zest
- 2 tablespoons sriracha sauce
- 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.
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
RECIPE SUBMITTED BY
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.