Whip up a batch of freshly baked avocado muffins

Recipe for Savoury Avocado and Egg Muffins

A new breakfast option has been introduced in the form of savoury avocado and egg muffins, offering a blend of creamy avocado and protein-packed ingredients. These muffins can be prepared in advance and stored in the fridge or freezer for a convenient and healthy breakfast solution for those leading busy lifestyles.

Recipe Versatility

• These muffins are adaptable to various dietary preferences, catering to vegans, vegetarians, and meat enthusiasts alike.
• Ingredients can be customized to suit individual tastes, such as adding chili flakes for a spicy kick or incorporating herbs like cilantro or parsley for added freshness.
• For increased protein content, options like beans or smoked salmon can be included in the recipe.

Ingredients

• 8 large eggs
• ½ cup (125 ml) fresh cream
• 2 ripe avocados, peeled and chopped
• 2 cups leftover roast vegetables or stir fry vegetables
• ½ cup (60 g) grated cheddar
• Salt and pepper, to taste
• Avocado or olive oil for greasing
• To serve: extra sliced avocado, sweet chili sauce

Preparation Instructions

1. Preheat the oven to 180˚C and grease a 12-cup muffin tin.
2. Whisk together the eggs and cream, seasoning the mixture well.
3. Evenly distribute the vegetables and avocado into the muffin tin.
4. Pour the egg mixture over the vegetables.
5. Bake for 20-25 minutes until the muffins are golden and set.
6. Serve warm with a dollop of sweet chili sauce and extra slices of avocado.

Source: The Citizen