Grab and Go Healthy Breakfast Muffins
A tasty breakfast you can grab on a busy morning.
Servings Prep Time
12muffins 10 minutes
Cook Time
40 miuntes
Servings Prep Time
12muffins 10 minutes
Cook Time
40 miuntes
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.