Yummy little egg muffins

So last night I was trying to make something that resembles a quiche but with no pastry!!
Introducing my yummy little egg muffins. I added peppers and mushrooms in a creamy pesto sauce but you could swap that for any veg/sauce you prefer.

This is how I made it:



Step 1 - Cook the filling
Cut some mushroom, peppers and onion into small cubes and set aside.
In a little pan crush 2 cloves of garlic into some organic coconut oil.
Add in onions and saute for a minute.
Add mushrooms and peppers.
Crack some sea salt and pepper over the mixture.
Add 1 tablespoon of philadelphia and a tea spoon of pesto

Cook for 3/4 mins on a slow heat and then set aside.

Step 2 - Prepare the egg
Crack 4 eggs into a bowl
Add 2 spoons double cream
whisk together
add salt and pepper to taste

Step 3 - Bring all the goodness together!
Get a muffin tray and add a large spoon full of the mushroom and pepper filling to 6/8 muffin cases
Evenly pour the egg mixture over each muffic case until it is just over half full
Sprinkle some grated parmesan and oregano over the top of each muffin

Bake in the oven for 20 mins or until muffins raise and are slightly brown on top
Let the muffins cool for a few minutes and then serve with some lovely salad.

Enjoy!

I made extra and took them in for my lunch today too!
Please bare in mind that i am on a high fat, low carb, vegetarian diet at the moment which is why i am using parmesan and cream cheese but you could easily remove those ingrdients to make this a low calorie meal too.

Love x