For those got-to-fly-out-the-door mornings, or snacks for the lunchbox & afternoon tea, here’s a fast and easy protein hit to pre-make so it’s ready to grab. Sneaks a few veggies in too.

Preheat oven to 180ºC. Grease your 6-hole muffin tin with coconut or olive oil.

Lightly beat 6 eggs in a jug (1 egg per muffin) and season with salt & pepper. Chop up whatever fillings you want to add e.g. capsicum, chopped bacon, mushys, broccoli, peas, shallots, onion, basil or parsley etc. Season with salt & pepper. Sprinkle with cheddar or goats cheese if you like. (Avoid the bacon and cheddar if cleansing.)

Cook for 15-20 mins, until set. Cool, store in an airtight container in the fridge. Eat cold or warmed up.