Fast and easy egg muffins for breakfast, work, school or picnic. A healthy choice for everyone, no matter the age, and customizable depending on one's preference. It is also possible to make a big batch, freeze them and heat up some when you want to. They last 3 days in the fridge, in an airtight container, and up to 3 months in the freezer.
Ingredients:
- 2 eggs
- 220gr 2% fat greek yoghurt
- 100gr flour (can be substituted with oat flour)
- 70-100gr shredded cheese
- 100gr chicken breast
- 3tbs olive oil
- salt, pepper, and any other seasoning you like
- peppers or other vegetables you like (we prefer seasonal veggies!)
Instructions:
- Shred the boiled chicken and set it aside
- Beat the eggs in a bowl, add the yoghurt and keep mixing
- Add the olive oil and slowly incorporate the flour
- Seasoon and add the veggies, chicken and cheese. Mix once more.
- Oil a muffin pan and add the mixture
- Bake in a preheated oven for 20-30mins at 180°C
Tip: if the vegetables you want to use have a high concentration in water, the muffins will become soggy. For that reasom, it is reccomended to sauté them for a bit before adding them to the mixture.
These muffins can be served with fruits or fresh juice at breakfast, with a salad for a light dinner, but you can also eat them by themselves as a snack during the day.
Bon appétit!