Dairy Free
Gluten & Grain Free
Nut Free
Low Disaccharide
Makes: 24
Prep time: 20 mins
Cooking time: 20 mins
Ingredients
- 8 fresh eggs
- 1 cup almond milk
- 1/4 tsp pink rock salt
- 1/5 tsp Black pepper
- 3/4 cup diced vegan cheese
- 1/2 avocado, cut into 24
- 2 tbsp chopped coriander
- 6 cherry tomatoes, cut into 4 slices each
Method
- Preheat oven to 160ºC.
- Grease a small 24 hole muffin tray
- Whisk eggs, milk, salt and pepper in a jug.
- Place a piece of cheese, avocado and pinch of fresh coriander into each muffin hole.
- Pour egg mixture over coriander, filling each one to the top.
- Top with a piece of tomato.
- Bake in oven for 20 minutes, until set.
- Remove and stand to cool a little before removing from pan.
Notes:
These will keep quite a while in the fridge, but are not suitable to freeze.
