By D'Arcy Furness, R.H.N.
These easy, protein-packed breakfast muffins will keep you fueled till lunch – Makes about 8 muffins depending upon your muffin cup size.
- Preheat oven to 350˚ and prepare 8 muffin cups by spraying with a non-stick spray or grease with coconut oil.
- In a medium bowl, whisk together the JUST Egg with water or plant milk, nutritional yeast, Italian Seasoning, salt and pepper.
- Dividing the remaining ingredients, line the bottom of each cup with the green onions, then arugula, tempeh and bell pepper. Pour egg mixture over ingredients in cup. Bake for 30-40 min until set. The centre of each muffin should be dry and pop back when touched gently.
- Grab what you want and store the remaining muffins in the fridge for up to 4 days.