I was scrolling through my Instagram feed and I found a bunch of recipes that I have not yet posted on the blog. Here’s one from circa 2013, you know I can still remember making these and taking this arty photo from my small little kitchen in Bondi. It was a Sunday arvo, I’d just come back from swim number 2 at the beach and I got to meal prepping for the week.

You can make these for the week ahead. I think they’d freeze pretty well too.

They taste AMAZING. They’re cute in a novel ‘muffin’ kind of way and the flavour combo’s are endless.

Breakfast Eggy Muffins

Ingredients

– 1 tbsp oil

– 1⁄2 red onion

– Fresh or dried herbs

– Veggies: tomato, zucchini, capsicum, pumpkin, carrot, broccoli Feta / coconut yoghurt / yoghurt

– Eggs

– Salt

– Pepper

– 2 tbsp sunflower seeds

Method

– Preheat oven to 180 degrees.

– Grease a muffin tray.

– Heat a pan on medium heat and add oil.

– Finely dice onion and add to pan. Sautee for 5 minutes.

– Finely chop whatever veggies you like. I measure how much by half filling each muffin tin.

– Chop the veggies small so they cook faster, although if you have leftover cooked veggies add those.

– Once you’ve half filled your muffin tins, crack 1-2 eggs into each muffin and whisk it.

– Sprinkle feta, salt, pepper, sunflower seeds on top.

– Place in oven and bake for 15-20 minutes.