These are a great alternative take on the regular breakfast muffin and are perfect to pop in the kids’ lunch boxes or as an on-the-go snack.
They’re packed full of greens so they’re fibre-rich too!
gluten free | veggie | high-fibre
6 medium free-range eggs
1 tsp red pepper flakes
200g cooked quinoa
50g ground flaxseed
handful fresh herbs (basil, parsley or coriander)
50g crumbled feta
25g pumpkin seeds
25g sunflower seeds
energy in kcal 485
fat 31g, and of which saturates 6.7g
carbohydrates 16g, and of which sugars 2.9g
allergens eggs, milk