Egg Muffins

(Makes 12)

These egg muffins are great for breakfast or just as a snack. Small amounts of Vitamin D are found in egg yolks and also the flesh of fatty fish such as salmon.

And of course eggs are a great source of protein.

Ingredients

12 free range eggs

1 large green capsicum

2-3 handfuls of spinach

1-2 handful of torn basil

2 tomatoes chopped

1/2 red onion, diced

100 g goat or feta cheese, chopped into tiny pieces (you can use grated tasty cheese if preferred)

2 slices smoked salmon, chopped

1 pinch pink rock salt

Method

Preheat the oven to 180°C

Crack the eggs into a large bowl together with salt and whisk until combined. 

Add the rest of the ingredients mix until all ingredients are combined. 

Grease a non-stick muffin tin (12 muffins) with coconut oil

Pour the egg mixture into the muffins slots and place in the oven for 20 minutes. 

Remove from oven and leave to slightly cool.

Remove the egg muffins and keep in fridge for up to 4 days

Can be served hot and cold