Savory egg muffins

Recently when both my kids were down with the flu, and I was afraid I might catch it too (didn’t) I made up a batch of savory muffins – as back up. My reasoning was – if I get sick, we need to have some easily accessible healthy food because I won’t be able to cook…. We enjoyed those muffins so much that I worked on them a bit and decided to post the recipe here. Perfect for a ready to go breakfast (if you make them ahead) or a snack, or school lunch.

savory-egg-muffin

You can vary what you add to them endlessly!

Turn the oven on to 180 C (360 F) and prepare muffin forms

Get a bowl out and mix the following:

  • 1 small zucchini, grated
  • 2 small carrots, grated
  • 4 eggs
  • 4 tbsp. coconut oil (or other oil)

the-basics

I just used a normal whisk to mix it. If the eggs are very cold, the coconut oil might get hard and lumpy, so if planning ahead – leave the eggs out to get room tempered before baking (or use a hand mixer – or switch the coconut oil to olive oil)

Then add the taste giving ingredients, like:

  • 3-4 pieces of dried tomato, chopped
  • a big spoon tomato puree
  • some chopped leek
  • 1 tbsp. oregano
  • 1/2 tbsp. dried onion powder
  • and salt – about half a teaspoon

adding-bits-and-pieces

You could add ham, bacon or fried ground beef too…

And lastly after mixing those things together also add:

  • 100 ml (0.4 cup) ground flax seed

Mix and fill muffin forms

before-baking

You should have about 10 muffins. You can sprinkle some seeds over if you feel like it.

Bake for 25 minutes

on-baking-tray

That’s it! Serve with a salad, or just grab and go… Store in the fridge until then.

Enjoy!

Liesel