One of the hardest things about starting the Specific Carbohydrate Diet (SCD) is that you can’t just grab something in a café to eat if you are rushing. That can take a bit of time to get used to. Not too long after beginning the diet I began experimenting with breakfast dishes that I could prepare in advance and just reheat when I got to work. Morning madness hits our  house every weekday morning about 6.30 am so I am so grateful to have something ready-prepared in the fridge that I can just grab before I run out the door. I find that it’s important to have variety because let’s face it no one can eat scrambled eggs every morning for breakfast without getting sick of them! These muffins are also a great way to pack in some veggies and a good place to hide them for certain little people 🙂

Print Recipe

Grab and Go Healthy Breakfast Muffins

A tasty breakfast you can grab on a busy morning.

Prep Time

10 minutes

Cook Time

40 miuntes

Servings

muffins

Ingredients

• 6 Free range eggs
• 1 1/2 cup (150g) Cheddar cheese, grated
• 1 1/2 cup (375g) SCD Yoghurt or natural yoghurt if you are not following SCD
• 2 cups (250g) Mushrooms
• 5 tablespoons (plus extra for greasing) Extra virgin olive oil
• 4 Red/yellow peppers
• Sea salt
• Black pepper

Prep Time 10 minutes Cook Time 40 miuntes Servings muffins Ingredients 6 Free range eggs 1 1/2 cup (150g) Cheddar cheese, grated 1 1/2 cup (375g) SCD Yoghurt or natural yoghurt if you are not following SCD 2 cups (250g) Mushrooms 5 tablespoons (plus extra for greasing) Extra virgin olive oil 4 Red/yellow peppers Sea salt Black pepper

Instructions

1. Preheat the oven to 200°C/180°C Fan/390°F degrees and roast mushrooms and peppers separately with the olive oil for 20-25 minutes. (You can use any leftover vegetables you have instead and this dish will be much quicker).
2. Beat eggs in a bowl then mix in all the other ingredients seasoning with a little salt and pepper. Stir the mixture well.
3. Place the mixture evenly into well greased muffin tins.
4. Bake for 20-25 minutes until golden brown. You can store in the fridge in an airtight container for a couple of days or in the freezer. I take them out of the freezer and defrost in the fridge overnight, then microwave them to reheat before I enjoy them the next day.

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