Great for a quick and easy breakfast or lunch on the go!


8 organic free-range eggs
1/3 cup organic almond milk
1 medium carrot grated
2 broccolini chopped
Handful of spinach
7-8 cherry tomatoes, chopped
1/4 tsp organic garlic powder
1/2 tsp organic dried basil
Salt & Pepper to taste
1/2 tsp baking soda
1 tbsp lemon juice
1/4 cup sunflower seeds & organic pepitas


  1. Preheat oven to 185* degrees
  2. In a medium sized bowl, whisk eggs and almond milk until frothy.
  3. Gently add in veggies and seasonings.
  4. Mix in baking soda and lemon juice.
  5. Ladle mixture into muffin tin and sprinkle seeds on top. Bake for 20-25 minutes until firm.
  6. Keep in the refrigerator for up to 3 days. Enjoy!

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