Breakfast Muffins To-Go

Submitted by Dan Churchill

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

 

• Ready In: 30mins
• Ingredients: 15
• 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.

Reviews

[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