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Zucchini Kale Egg Muffins

Egg muffins are easy, nourishing and convenient!

Egg muffins are easy, nourishing and convenient. You can make them ahead of time and have them for breakfast, put them in kids lunches, they are great for fuel after school and before lessons, or they make for an easy dinner. You can easily switch up the vegetables to add variety if these become regulars for you and feel free to skip the cheese if dairy isn't for you.


12 large organic eggs
1/2 cup alternative milk (rice, hemp, oat, cashew, etc) - I used cashew
1/2 tsp each basil, oregano, thyme, marjoram
1 tsp garlic powder
1 cup organic grape tomatoes
1/2 cup organic shredded/grated zucchini
1 cup organic chopped kale or spinach or Swiss chard or Baby bok Choy
1/2 cup crumbled goat feta cheese


1. Preheat oven (on convection) to 350 (convection will turn it to 325).
2. Grease muffin tin with lots of coconut oil to prevent sticking or use parchment muffin cups
3. In large bowl, whisk together eggs, milk of choice and spices. Stir in vegetables and feta
4. Fill muffin cups about 3/4 full. Bake for 20 minutes, until muffins rise and are slightly golden on top
5. Store in fridge for up to 5 days or freeze for 3 months

Makes approximately 18 muffins


Yours in health & vitality,


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