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Healthy & delicious recipes from A.Vogel
Veggie egg muffins (2 ways)
- Preparation: min
Time: min - Easy
- Serves 6
- Prep: 10 min
- Easy
- Serves 6
For those busy school mornings, I like to prepare some egg muffins that can easily be reheated and served on the go! They keep for 3 days in the fridge or up to 3 months in the freezer.
Audrey Sckoropad
Ingredients
Veggie egg muffins (2 ways)
- 1 tomato, diced
- 1 orange bell pepper, diced
- Herbamare® Original
- 1 green onion, diced
- 4 leaves of fresh basil, chopped
- ¼ cup plant based cheese
- ½ cup chopped kale
- 6 eggs
Herbamare® Original
Herbamare® Original is made from sea salt and 12 different fresh organically grown vegetables, garden herbs and iodine rich kelp. It is a delicious accompaniment to any meal.
How to make Veggie egg muffins (2 ways)
1. Preheat the oven to 350°F.
2. In a silicone muffin mold (6 muffins), separate equally into three of the muffins the tomatoes, basil and half of the green onion.
3. In the three remaining ones, add kale, half of the green onion, kale and cheese.
4. Over each of them, sprinkle Herbamare to taste.
5. In a bowl, whisk together six eggs with about 1 tsp of Herbamare original.
6. Drizzle the egg mixture over every muffin evenly.
7. Bake for 20 min at 350°F.
I hope you give this delicious recipe! And if you do, be sure to tag the picture #AVogelRecipes on Pinterest so we can see :)
Audrey's passion is to make healthy, easy and delicious homemade meals. She is certified by Cornell University in 'Whole Food Plant Based Diet' and she is particularly driven by living foods and all forms of alternative remedies and whole foods.
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