Ingredients (for 12 servings)
- Eggs (7)
- Quinoa/Bulgur Wheat (2 Cup)
- Cheese (2 Cup)
- Spring Onion (½ Cup)
- Parsley (½ Cup)
- Peas (180g)
- Chilli (1)
- Kale (1 Cup)
Instructions
- Chop spring onions, parsley, peas, chilli and kale in to small bits.
- In a large mixing bowl, add in chopped bits and mix till equally integrated
- Line muffin tray with coconut or rapseed oil & set oven to 180C
- Spread mixture evenly into muffin tray, filling each cup about 1/2 way full
- In another bowl, add in eggs and whisk thoroughly, adding salt and pepper for taste
- Add In mixed eggs into muffin bowl and fill about 3/4 way full – grated cheese atop mixture and place in oven for 25 minutes till egg is golden and firm
- Remove from oven, allow to cool for a couple minutes; serve immediately or store in fridge for up to 5 days; or freeze
Nutrition Content (Per Serving)
Carb: 16g | Pro: 7g | Fat: 4g | Cal: 126
