Egg Muffins


Makes approx 12

Ingredients: (Approximate measurements, I usually use whatever I have left in the fridge)

8 Free Range Eggs
1 large Zucchini, grated
2 Cloves of Garlic (because I love it, you can use one if you’re not such a fan)
2 or 3 Shallots/Green Onions, sliced finely
1 cob of fresh Corn, kernels removed
1 cup of uncooked Polenta
1 cup of fresh Ricotta Cheese
1/4 cup of Pecorino Cheese, grated
2 tablespoons of Pepitas
1 tablespoon of Chia Seeds
1 tablespoon of chopped fresh herbs (think Basil &/or Thyme)

Method:

  • Preheat oven to 180°C
  • Grease muffin tray or better yet use a silicon muffin tray
  • Mix all ingredients together
  • Pour into muffin tray
  • Bake for approximately 30 mins, or until the tops are golden
  • Allow to cool in tray for about 10 mins and then pull out of tray and cool on rack
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