Dairy Free: Egg Muffin Recipe
So I’m a few days into this new dairy free lifestyle and I’m not going to lie the mornings are what is hardest for me. I used to always go for a croissant or toast from the cafe round the corner. It's become so difficult now I can’t get these. So I put up a picture on Instagram and Facebook asking for some ideas of what to eat, nearly everybody who commented suggested omelettes.
I was like yum omelettes, you really can’t go wrong with them but at 7 am in morning, I can’t exactly find time to make, then eat one. So I had to get thinking and while experimenting I realised there are things called Egg Muffins.
I looked at a few recipes and most of them had milk in it, so we couldn't do that. But here is my take on them, trust me. They are GOOD.
This recipe made 9 muffins.
One large Spring onion
Prosciutto - If you fancy it
Preheat your oven to 180 degrees.
In a bowl mix together your eggs, then season with salt and pepper.
In muffin tins add your toppings, I did 3 meat and 6 mixed onion and tomato. Pour the egg mixture on top and bake in the oven for 15-18 minutes.
There are so many toppings you could use in this, what I used were what I had in the house. I’m going to make them again next week with lactose-free cheddar. I am so excited.