These egg and veggie muffins are a balanced and filling snack that hit all the right macro and micronutrient targets. Bonus points: it’s quick and easy to make, making it ideal for school lunches, meal prepping, parties and picnics.

Pairing fresh (and delicious) ingredients like kale, red onions, and cottage cheese with whole wheat bread, this recipe will keep you fuller for longer.

Serving size: This recipe makes one serving for one person.

Ingredients:

• 1 tsp olive oil
• ½ slice of whole wheat bread (cut into cubes)
• ¼ cup diced red onions
• ¼ cup kale (sliced)
• 1 tbs cottage cheese
• Sea salt, dry garlic (to taste)
• Black pepper, dry dill or parsley (optional)
• 2 eggs (beaten)

Steps

1. Preheat the oven to 400°F / 200°C and oil a muffin tin with olive or coconut oil.
2. Cut the bread into cubes, dice the onion and chop the kale. Toss the mixture together in a bowl with cottage cheese, salt and pepper and the other dry herbs/spices.
3. Evenly distribute the mixture into muffin tins. Pour the egg mixture into the wells of the muffin tin, filling each one to the top (it's okay if not all of the bread and veggies are covered).
4. Place in the oven and cook for 15-20 minutes (or until the egg is set).
5. Set aside a serving to eat straight away – alternatively, you can refrigerate them for a couple of days or freeze them to enjoy later (if you’re reheating them from frozen, the defrost setting works best before reheating).

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