We all know the value of a good breakfast to kick-start your day well, not to mention the importance of fuelling our bodies with nutritious, wholesome food. Yet it’s easy to find ourselves caught up in the morning rush and breakfast can so often be the first thing to be pushed off our hectic check list. This breakfast egg muffin recipe is the perfect solution: easy-to-make, delicious and protein-rich, they make a fantastic on-the-go breakfast for those of us who are hungry and time-poor. You can make a batch on a Sunday evening, ready for the week ahead, or simply throw them together in less time than it takes to make and drink your cup of tea!
Preheat the oven to 180°C. In a bowl, beat the eggs well with a fork and add in a dash of Worcestershire sauce. Season with salt and cracked black pepper. Finely dice up the spring onions and chop up the mushrooms into small pieces. Set aside a small handful of spring onions for garnish. Heat up 1 tbsp of coconut oil in a pan and sauté the mushrooms and spring onions for a few minutes until soft. Tear up the parsley leaves and add into the pan and mix together well before taking the pan off the heat.
Grease a shallow muffin tray with coconut oil and place a spoonful of the mushrooms, spring onions and parsley mix in each muffin cup. Carefully pour over the egg mixture, making sure it doesn’t spill over the edges. Crumble over a little feta cheese into each one and pop in the oven for around 10 minutes until they are golden and have risen. Garnish with fresh parsley and spring onions, and drizzle with sweet chilli sauce.