You do not want to miss this versatile breakfast recipe. It's gluten free, low in carbs and did I mention delicious???
Makes 9 mini muffins.
3 eggs
1/4 cup almond meal
1/2 cup shredded kale
1/4 cup capsicum
1/4 cup crumbled feta
1 tablespoon parmesan
1 teaspoon dried dill
1/2 teaspoon garlic powder
Salt and Pepper to season.
Preheat oven to 180°c
Mix all ingredients into a bowl. Pour mixture into greased muffin pan.
Bake for approx 18-25mins or until set / golden and brown.
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Easy recipes that even you can do!
Tip:
Don’t like kale? Swap it for baby spinach… don’t like feta? Try halloumi instead! These mini bites are so versatile you can add literally any of your favourite flavours!
To make more mini muffins, just double the recipe. These can be put in the freezer and reheated in the microwave for a hot breakfast bite daily!
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