Dairy Free

Gluten & Grain Free

Nut Free

Low Disaccharide

Makes: 24

Prep time: 20 mins

Cooking time: 20 mins


  • 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


  • 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.


These will keep quite a while in the fridge, but are not suitable to freeze.


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