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These egg muffins are perfect for breakfast since they are packed with protein and fiber from the veggies, flax seeds and buckwheat. They are a great start to your day and will fill you up for a longer time. Try these muffins with some of your favorite tea or smoothie.
Ingredients
2 cups baby Brussel sprouts
1 cup cherry tomatoes
½ cup buckwheat
8 large eggs
Himalayan salt, to taste
½ tsp garlic powder, to taste
½ tsp grated ginger, to taste
1 bunch of fresh chives
2 tbsp Olive oil
1 tbsp flax seeds
Directions
1. Preheat the oven to 175 degrees C.
2. Place the buckwheat in a saucepan filled halfway with water. Add 1 teaspoon of salt and cook on medium heat until the water has been absorbed and the buckwheat has puffed up.
3. On a cutting board, cut off the stems of the sprouts and chop in half. Cut the tomatoes in half as well.
4. Then, coarsely chop the chives and place aside.
5. In a saucepan, add one tablespoon of olive oil and cook the sprouts for a few minutes while stirring.
6. In a jug, crack the eggs, add one teaspoon of salt along with garlic powder and ginger.
7. Add the chives and flax seeds to the egg mixture and whisk, using a fork, until combined.
8. Transfer the cooked buckwheat into a bowl. Add the sprouts and halved tomatoes and give it a toss to combine. Adjust seasoning by adding more salt if you like.
9. Line a 12-hole muffin tin with parchment paper and divide the buckwheat mixture into the muffin cups.
10. Pour the whisked eggs mixture over the buckwheat.
11. Bake for 20-25 minutes or until golden and a toothpick inserted comes out clean.
Note: These muffins can be baked and stored in an airtight container in the freezer. Whenever needed, take them out of the freezer at least 2 hours before serving. Allow them to defrost and heat them up in the microwave. Do not return the heated muffins to the freezer, so only heat up the amount you are serving so that you can keep the rest for another day in the freezer. They will store for up to 2 weeks in the freezer.
Credit: YouTube
