Breakfast Muffins To-Go

Ingredients

• 3 tablespoons olive oil
• 2 garlic cloves, finely chopped
• 1 red onion, finely chopped
• 1 zucchini, grated and squeezed to remove excess moisture
• 1/4 cup chives, finely chopped
• 1 cup cottage cheese
• 1/2 cup gluten-free flour
• 1 teaspoon baking powder
• 1 pinch salt and pepper
• 12 eggs
• 1 avocado, cut into quarters and fanned
• kale chips
• 2 tablespoons honey
• 1/2 lemon, juice and zest
• 2 tablespoons sriracha sauce

Instructions

1. Preheat the oven to 355 F and line a baking sheet with baking paper. In a bowl combine 2 Tbsp of Olive oil and the kale with salt and pepper, spread evenly on to tray and cook for 12-15 minutes or until crispy. Set aside to cool for 5 minutes.
2. In a frypan on medium-high heat add remaining olive oil and caramelize the red onion for 4 minutes before adding garlic and cooking for a further 3 minutes, set aside.
3. In a bowl whisk your eggs then add in your onion, zucchini, chives, cheese, flour, baking powder and season with salt & pepper. Grease a 6 tin muffin tray and evenly distribute egg mix into each.
4. Bake in the oven for 8-10 minutes or until egg is cooked. Remove and allow to cool for 5 minutes. Meanwhile in a bowl combine the siracha, honey and lemon juice.
5. To finish your muffin top with the avocado drizzle with the Sriracha honey and top with a kale chip.