How to Make Dairy Free Egg Muffins

bell peppers

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini adds moisture and is low in calories.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Kale is nutrient-dense and often cheaper.

mushrooms

🥗Healthier: cauliflower

💰Cheaper: canned mushrooms

Cauliflower can provide a similar texture.

Preheat the oven to 180°C (gas mark 4).

Grease a 12 portion muffin tray if it's not non-stick.

Crack the eggs into a jug and whisk them with a fork until the yolks and whites are combined.

Fill two rows of the muffin tray with the egg mixture until about 3/4 full.

Add a spoonful of pesto to the remaining egg mixture and mix until the desired flavor is reached.

Pour the pesto-flavored egg mixture into the third row of the muffin tray.

Add chunks of leftover chicken to each of the first two rows.

Sprinkle dried oregano over the chicken portions.

Add vegan cheese to the third row, pushing it down into the egg mixture to incorporate it.

Bake in the preheated oven for about 15 minutes, checking for firmness.

If the muffins are still wobbly, give them a few extra minutes until they are set.

Remove from the oven; they will be puffy but will deflate as they cool.

Let them cool for around an hour before removing from the tin.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens