ingredients
2 heaped tsp g'day gut
8 eggs
1 tbsp hemp hearts
Seasoning
Dash of milk
2 cups of veggies (we recommend, zucchini, red onion, kale & tomato)
method
1. Preheat oven to 180 degrees and prep 2 muffin trays (mixture should make approx. 9)
2. Bring a pot/pan to medium heat, and add oil, or ghee, once heated add your choppedvegetables, season and cook until soft, once cooked set aside in a bowl.
3. In a separate bowl whisk eggs, add your dash of milk, followed by whisking in gutblend, hemp hearts and seasoning.
4. Combine the vegetable and eggs and mix well.
5. Portion out into muffin trays and cook in the oven for 15-20 minutes - when a knifecan go in and out clean the egg muffins are completed.
6. Store in a container in the fridge for up to 5 days