French · Breakfast
Whole30 Roasted Veg Egg Muffins
Egg muffins with roasted Mediterranean vegetables, fresh herbs, and olive oil, batch-baked for a dairy-free Whole30 French breakfast.
$
20 minsPrep
30 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
298Calories
16gProtein
20gFat
12gCarbs
4gSugar
3gFiber
380mgSodium
372mgChol
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Instructions
1
Prep
Dice half a red and half a yellow pepper, the eggplant, and shallot into 1cm pieces. Finely chop the parsley and measure the thyme leaves, flaxseed, chia seeds, and spices. Whisk 4 eggs with 0.5 tbsp olive oil, flaxseed, chia seeds, thyme, salt, and pepper until smooth.
2
Roast
Preheat oven to 200°C. Toss diced peppers, eggplant, and shallot with 1 tbsp olive oil, herbes de Provence, and a pinch each of salt and pepper on a lined tray. Roast 15 to 18 minutes until deeply golden and tender. Cool completely.
3
Bake
Reduce oven to 180°C and grease a 12-hole muffin tin with 0.5 tbsp olive oil, using 4 holes. Fold cooled vegetables and parsley into the egg mixture, distributing evenly. Divide between 4 holes, filling three-quarters full. Bake 20 to 22 minutes until tops are set, lightly golden, and a skewer inserted comes out clean.
4
Rest
Cool muffins in the tin 8 minutes. Run a knife around each muffin and lift onto a cooling rack until fully cool. Portion into 1 airtight container, 4 muffins total. Refrigerate up to 4 days.
5
Plate
Reheat 2 muffins in the microwave 45 seconds or oven at 160°C for 5 to 6 minutes. Serve on a plate alongside dressed watercress or a handful of olives for extra freshness.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 large eggs
- 0.5 medium red bell pepper
- 0.5 medium yellow bell pepper
- 80g (2.8 oz) eggplant
- 1 small shallot
- 10g (0.4 oz) ground flaxseed
- 6g (0.2 oz) chia seeds
- 0.75 tsp fresh thyme leaves
- 1 tsp fresh flat-leaf parsley
- 0.5 tsp herbes de Provence
- 0.25 tsp fine sea salt
- 0.25 tsp cracked black pepper
- 24ml (1.6 tbsp) extra-virgin olive oil