Have these little beauties ready to grab and run.
Mix it up and swap the mushrooms for your favourite vegetable, or try some cooked pumpkin or sweet potato.
Ingredients
- 6 eggs
- ¾ cup LSA
- 1 cup almond milk
- ½ cup mushrooms
- 1 handful of spinach
- 1–2 cooked chicken thighs, chopped roughly
- Herbs to flavour such as fresh basil, parsley or thyme, or dried cumin or paprika
- ½ cup full-fat feta cheese, broken up (optional)
Method
- Preheat oven to 180°C. Grease a muffin baking tray or pop in some muffin liners.
- Whisk the eggs in a large bowl, then add in the rest of the ingredients. Mix well. If your mixture is too wet, add a little more LSA.
- Divide the mixture between the muffin tray, leaving a little room at the top for them to rise.
- Bake in the oven for 35 minutes, or until a butter knife comes out clean.
- Store in the fridge or freezer in zip lock bags, ready to grab and go.
