When brunch begins to feel mundane (as, if) reach for one (or two) of these satiating egg and broccoli muffins. The eggs (and optional bacon) satisfy your protein needs, while coconut flour and broccoli top up iron levels to keep you energised throughout back-to-back virtual brainstorms. Now, that is what we call a breakfast of champions.
2 cups broccoli florets
5 strips cooked bacon, roughly chopped (optional)
1/2 tbsp butter or ghee
1 onion, thinly sliced
1/4 tsp salt
2/3 cup almond milk
1 tsp dijon mustard
1/2 tsp chili powder
1/4 cup grated cheddar cheese or 2 tbsp nutritional yeast
1/4 cup chopped parsley
1/2 cup coconut flour
Preheat the oven to 400° Fahrenheit and grease a muffin tray (or alternatively line with muffin liners).
Bring a skillet with 1/4 inch of water to a boil and add in the broccoli florets.
Cover with a lid and leave to cook for 4 minutes until the florets are tender, but not soft.
Remove them from the water and leave to cool.
Cut the florets into small pieces.
Melt the butter or ghee in the skillet on medium heat.
Add the sliced onions and salt, cover with a lid and leave to cook for 5 minutes until soft.
Whisk together the eggs, almond milk, mustard, chilli powder, cheddar/nutritional yeast, parsley and coconut flour in a bowl.
Stir in the broccoli florets and bacon.
Spoon the mixture into each of the muffin cups, filling them to the top.
Bake in the oven for 25 minutes. The muffins are done when they are golden in colour and the tops are completely dry.
STORAGE: They will last for up to 5 days in the fridge and freeze well. Reheat them in the oven for 10 minutes at 350-degrees to stop them from going mushy.
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