Breakfast Muffins To Go

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Don't get bogged down by breakfast, this recipe will get your morning started the right way, every day.

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Steps

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Preheat the oven to 355 f and line a baking sheet with baking paper.

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In a bowl combine 2 tbsp of olive oil and the kale with salt and pepper , spread evenly on to tray and cook for 12-15 minutes or until crispy.

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Set aside to cool for 5 minutes.

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In a frypan on medium-high heat add remaining olive oil and caramelize the red onion for 4 minutes before adding garlic and cooking for a further 3 minutes , set aside.

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In a bowl whisk your eggs then add in your onion , zucchini , chives , cheese , flour , baking powder and season with salt & pepper.

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Grease a 6 tin muffin tray and evenly distribute egg mix into each.

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Bake in the oven for 8-10 minutes or until egg is cooked.

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Remove and allow to cool for 5 minutes.

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Meanwhile in a bowl combine the siracha , honey and lemon juice.

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To finish your muffin top with the avocado drizzle with the sriracha honey and top with a kale chip.

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Ingredients

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olive oil, garlic cloves, red onion, zucchini, chives, cottage cheese, gluten-free flour, baking powder, salt and pepper, eggs, avocado, chips, honey, lemon, sriracha sauce