Ingredients for Breakfast Muffins To Go
- 3 tablespoons olive oil
- Garlic Cloves
- 1/2 medium red onion, finely chopped
- 1/2 cup grated zucchini (about 1 medium)
- 2 tablespoons chopped fresh chives
- Cottage Cheese
- Gluten Free Flour
- 1 teaspoon baking powder
- Salt And Pepper
- 6 large eggs
- Avocado slices, for topping
- Chips
- 1 tablespoon honey
- Lemon
- Sriracha Sauce
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How to Make Breakfast Muffins To Go
- Preheat oven to 355°F (180°C) and line a 6-cup muffin tin with paper liners.
- Wash and roughly chop 1 cup of kale. In a bowl, toss kale with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread evenly on a baking sheet and bake for 12-15 minutes, or until crispy. Set aside to cool for 5 minutes.
- While kale is baking, finely chop 1/2 medium red onion. In a medium frying pan over medium-high heat, add 1 tablespoon olive oil and caramelize the red onion for 4 minutes. Add 2 cloves minced garlic and cook for another 3 minutes. Set aside to cool.
- In a large bowl, whisk together 6 large eggs. Stir in the caramelized onion mixture, 1/2 cup grated zucchini (about 1 medium zucchini), 2 tablespoons chopped fresh chives, 1/2 cup shredded cheddar cheese, 1/4 cup all-purpose flour, and 1 teaspoon baking powder. Season with salt and pepper to taste.
- Evenly distribute the egg mixture into the prepared muffin cups.
- Bake for 8-10 minutes, or until the eggs are set and lightly golden.
- Remove from oven and let cool for 5 minutes before removing from the muffin tin.
- Meanwhile, whisk together 1 tablespoon sriracha, 1 tablespoon honey, and 1 tablespoon lemon juice in a small bowl.
- Top each muffin with a sprinkle of the crispy kale chips, a drizzle of the sriracha honey sauce, and a small slice of avocado.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
36g
Fat
27g
Carbs
4g
