These breakfast muffins couldn’t get much easier and make a nice variation if you’ve got stuck eating scrambled egg on toast every morning. I say ‘breakfast’ muffins but you could eat them at any time of the day and if you make a few extra they will keep in the fridge for a couple of days which makes them a great snack as well.

Adding quinoa means you get even more protein, fibre and vitamins….winning! I usually cook quinoa once a week and I make enough for a few different recipes, such as my love yo’self bowl and my quinoa sushi

The same principle goes for the filling, I pan fried the courgette but you could use some left over roasted vegetables if you have them or some cooked salmon would work really nicely.

I hope you enjoy!

You will need:

1 x tbsp of olive/coconut oil

4 x eggs

1 x cup of cooked quinoa

1/2 an onion

1/2 courgette (zucchini)

30g goats cheese, cut into small bitesize pieces

2 x sprigs of thyme

30g salmon** optional

Method

• Preheat the oven to 160 degrees C. (I use fan forced)
• Pan fry the onion in some olive/coconut oil. Add in the courgette and cook through. Put to one side.
• Crack the eggs into a bowl and beat. Add in the courgette mix, goats cheese, thyme, quinoa and salmon and stir ingredients.
• Line your ramekin dishes with baking paper.
• Pour in the mixture
• Place the ramekins into the oven and cook for 25 minutes.
• Enjoy x x

** Feel free to have some avocado, cherry tomatoes and spinach on the side drizzled with lemon and olive oil.