Flower Egg Muffin

This flower egg muffin is so easy to make, you will want to make it everyday. This is a brilliant way to get your kids to eat their veggie too. Sprinkle with some flaxseed to increase your Omega-3 intake.

Serve: 6 muffins

Difficulty: Super Easy

Cooks in: 30min

Ingredients:

5 large egg

1.5 cup homemade soy milk (replace with milk if you want to)

1/4 tsp himalayan pink salt

1 cup spinach

18 cherry tomato (halved),

3 tspn flaxseed

1 tspn olive oil

Method:

1. Pre-heat the oven at 180°C.

2. Whisk the egg, soy milk and salt until fully beaten.

3. Distribute the spinach and cherry tomato into 6 muffin cups, which are lightly grease with olive oil.

4. Pour the egg mixture into muffin cups.

5. Sprinkle the flaxseed onto the mixture.

6. Bake in the oven for 15-20 minutes (until the egg is firm).

7. Let them sit in oven for another 5 minutes to cool down before serving.

You can change the ingredients as you like. I tried with tuna and mint, they are yummy!