In my search for the perfect quick egg breakfast, I’ve had quite a few epic fails. The funniest was the time I tried to poach eggs in the microwave. It ended with a loud explosion and me ducking under the kitchen counter. I’m happy to let you know that I’ve had a bit more luck since then.
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I created this recipe to give you a quick breakfast when you’re in a hurry, or to pack for lunch on a busy day. Going hungry and feeling cranky by 11 or defaulting to the drive-thru won’t need to happen anymore.
The flavours in this recipe are inspired by one of my favorite cookbook authors, Yotam Ottolenghi. It combines sweet roasted vegetables and rich salty goats cheese to create the perfect on-the-go breakfast.
If you prepare a batch on a Sunday, you’ll have a healthy snack to reach for the entire week.
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How long do they last in the fridge?
You can store them in the fridge for 5-7 days.
Can I freeze them?
Yes, place the muffins in a freezer-safe bag and heat them up as needed.