Egg and Mushroom Breakfast Muffins with Avocado Smash

Serves: makes 12 muffins
GF DF RSF LC

Ingredients: 

2 tablespoons extra virgin olive oil, for greasing
12 free-range eggs, whisked
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and freshly ground black pepper
1 red onion, finely diced
180 g (2 cups) finely sliced Swiss brown mushrooms
45 g (1 cup) finely chopped baby spinach leaves
12 cherry tomatoes, quartered
1 teaspoon chilli flakes

AVOCADO SMASH
2 avocados, roughly diced
Juice of 1 lime
1 tablespoon apple cider vinegar
1⁄2 teaspoon sea salt
Pinch of chilli flakes

Method:

Preheat the oven to 180°C and grease a non-stick 12-hole muffin tin with olive oil.

Place the whisked egg, garlic powder, paprika and a generous pinch of salt and pepper in a large bowl. Whisk until light and fluffy and well combined, add the onion and whisk briefly to incorporate.

Pour the egg mixture evenly into the prepared muffin tin, then top with the mushroom, spinach, tomato quarters and a pinch of salt. Bake for 20-25 minutes, or until cooked through and lightly golden brown on top. Allow the mini muffins to cool slightly in the tin before turning out.

Meanwhile, place the avocado smash ingredients in a bowl and smash together with a fork until rough, rustic and well combined.

Enjoy the mini muffins warm with a dollop of avocado smash and a sprinkle of chilli flakes.