Quick Eggs

Quick eggs are a tasty + healthy snack or breakfast idea. You can make up a batch and put half in the freezer.

These are so easy to snack on or have for breaky on the run. The chives give it an extra flavour

INGREDIENT

1 TBSP Coconut oil  

4 whole Eggs   

2 Cups Baby spinach   

1⁄2 small Capsicum   Pref red1

Bunch Chives   

Dash Salt & Pepper   Himalayan

1 teaspoon of dried thyme or 1/2 teaspoon fresh thyme or 1 Drop doTERRA Thyme essential oil   Only 1 drop or even a tooth pick drop

MEDTHOD

SAUTÉ VEGETABLES.

Preheat your oven to 180°. Grease a muffin tray

Prepare your vegetables: Chop all the vegetables into small pieces.

Add one tablespoon oil to a pan and sauté the capsicum and onions .

Sauté for 5-7 minutes or until the vegetables soften. Then add the spinach and sauté for an additional 1 - 2 minutes.

COMBINE YOUR INGREDIENTS. Pour the eggs into a bowl and mix in the sautéed vegetables and thyme oil. Fill each muffin tin with the egg and veggie mixture.

BAKE MUFFINS. Bake for 20-25 minutes, check when it goes golden

NOTE

You can swap the thyme for fresh basil

You can add garlic