Egg Muffins 

Today I whipped up a mixed batch of Egg Muffins. They are super easy and delicious. You can pretty much add whatever you like to these and they are high protein and low in carb. 

I made three different types: 

  1. Salmon wrapped eggs with asparagus and mushroom 
  2. Scrambled eggs with asparagus & mushroom
  3. Egg and tomato 

Here’s a few more ideas of things you could put in your Muffins, pretty much any combination you like will work: 

  • Spinach and cheese 
  • Ham, egg and cheese 
  • Mushroom and tomato 
  • Bacon and onion 
  • Shallots and cheese 
  • Smoked Salmon and capers 

To make the ones I did today you will need: 

  • 6 eggs 
  • 1 tomato 
  • 4 slices of smoked salmon 
  • 1 asparagus 
  • 1 mushroom 
  • Salt and pepper 
  • Spray oil 
  • Muffin tin 

Process: 

Preheat oven to 170 degrees. Spray the muffin tin. Chop up your vegetables into small pieces. 

Line two of the muffin circles with smoked salmon, add the mushroom and asparagus then crack an egg on top. 

For the next two you can crack two eggs into a bowl, add salt and pepper and asparagus and mushroom then stir. Then pour this mix into two of the circles of the muffin tin.  

For the last two simply crack one egg into the last circles in the muffin tin and top with tomato. 

Next you can pop the muffin tin in the oven. 

These take about 15-20 minutes, please be aware that the scrambled ones will cook quicker at about 15 minutes but the others may need a little longer. 

These are super easy to make and are great for breakfast or an easy portable healthy snack. 


Super Choc Zucchini Brownies 

Today I made a batch of brownies. This was my first time using zucchini in them and I have to say I love them. They are super easy, delicious and you can freeze them.

Here’s the recipe if you are keen to give them a go.

You will need:

 

Process:

Preheat oven to 180 degrees.

Line a brownie tin with baking paper.

Grate the zucchini into a large bowel. Roughly chop the dark chocolate and add to the bowl. Then add all of the other ingredients into the bowl and mix well.

Pour into the lined tin and pop into the over for 50 – 55 minutes or until skewer comes up clean.

Cool brownie in the tin and then cut into squares.

This recipe freezes well so separate into daily or weekly size portions and freeze. I use glad wrap and baking paper to wrap up 5 at a time to freeze.

 

Enjoy!