3 Ingredient Breakfast Muffins

Dairy-Free    Gluten-Free   Vegetarian     Wholefood

 

This easy 3-ingredient recipe provides the bust student with a 'grab-and-go' alternative to the standard omelette. Nutritional and simple, this is a useful trick of the kitchen.

 

 

Ingredients:

4 eggs (roughly 1 egg per muffin)

Veg variety (I used 1 large tomato, 1/4 yellow pepper and 1/4 green pepper)
Salt
Pepper

 

 

Method:

Firstly gather all your ingredients. For these muffins I have gone for Tomato and Pepper but you can out whatever you like in it! I used Kale before and it worked really well!

 

 

Now in one bowl finely chop your vegetables and season with salt and pepper. I am aiming for medium sized muffins so I use 1 large tomato and 1/4 of a yellow pepper and 1/4 of a green pepper. Obviously if your using a bigger muffin tray to make your muffins the more veg you use.

 

In another bowl crack the eggs and whisk together.

 



 

Once the eggs are whisked, pour in the veg and mix together gently.

 

Using a ladle, pour a portion of the mixture into each muffin tray compartment so each is about 3/4 full. (It should work out as 1 egg per muffin so 4 egg = 4 muffins but sometimes you might have bit left over to make a 5th)

 

 

Place your muffin tray in a pre-heated oven at 170 degrees and leave to bake for 30 mins!

 

Enjoy!