Pumpkin Avocado Quiche Muffins
My favourite muffins to bake on Sunday meal prep days, for simple and delicious on the go breakfasts.
GLUTEN FREE | PALEO
Serves 6 café style breakfast muffins
Equipment Required: Mixing bowl + muffin patties + café style six hole muffin tray and oven
Ingredients
200g pumpkin, skin removed and diced
1 small tomato diced
1/2 avocado, diced
8 eggs
4 tbsp. cottage cheese
Salt & pepper to season
Optional - handful of pinenuts! My personal favourite, for a little extra crunch!
Directions
1. Preheat the oven to 180 °C or 356°F.
2.Prepare a baking tray with baking paper and place the diced pumpkin pieces on the tray and place in the oven for 10-15 minutes until roasted.
3.In a mixing bowl crack 8 eggs and whisk thoroughly until well combined.
4.Add in remaining ingredients, minus the pumpkin and mix together.
5.Once the pumpkin is finished roasting, add in to the mixture and prepare a muffin tin with muffin patties. Using muffin patties is quick and easy and will ensure no batter sticks to the tray.
6.Place in the oven for 20-25 minutes until egg is thoroughly cooked and enjoy!
Tip - For best storage results, place in a container and store in the fridge.
Have you made this recipe?
I would love to hear your comments or see your creations on social media; please tag #goingcoconuts with your creations! Bryn x
