This is so easy and simple that it doesn’t need a recipe, but the photograph is so appetising and they are so delicious, I decided to share it anyway. These are perfect for a quick breakfast, lunch or summer dinner with a salad.

Veggie Egg Muffins

Ingredients: Makes 12 muffins

• Half a small cauliflower, riced
• One head of broccoli, riced
• You can use any grated vegetable you fancy
  • A nice alternative is corn and grated zucchini
• Vegan or dairy cheese – as much as you like
• 10 medium size eggs (700g)
• 1/2 cup of milk (I use oat milk)
• Seasoning to taste – salt, pepper, onion powder, parsley
• Olive oil or butter

Method:

• Place the riced cauliflower and broccoli in large mixing bowl
• Note: if using grated zucchini, squeeze out the excess moisture first
• Add as much cheese as you like and mix well
• Spray a large 12 cup muffin trays with olive oil or grease with butter
• Fill each muffin cup to 3/4 with veggie and cheese mix
• Whip eggs well with milk and add seasoning and parsley
• Fill each muffin cup with the egg mixture till all used
• Then bake in a 180 degree oven for 20-25 minutes till nicely browned
• And then eat ’em!

Enjoy and Happy Cooking!

(c) Inara Hawley 2018