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