For an easy, no prep needed breakfast, egg muffins are perfect.
They can be baked ahead and refrigerated for a week.
2 egg whites
½ tsp baking powder
1 cup mushrooms chopped coarsely
1 leek sliced thinly
Parsley leaves chopped finely
4-5 chives spears chopped
Crack of Himalayan pink salt
Crack of black pepper
Whisk the eggs till frothy.
Add the rest of the ingredients and stir to combine well.
Scoop into greased muffin tins and bake at 200C till the muffins are browned and firm.
Prepared, tried and tested by: Caashifa Adams Young
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