Description
Baked mini egg muffins served with spicy parsnip fries and crunchy kale chips
Ingredients
Scale
1 whole egg & 2 egg whites
Parsnips
Kale
Mixed spices: cumin, chilli, cayenne
Instructions
1.For the egg muffins, whisk eggs together and add sprigs of kale or onion/peppers if preferred
2. Spray deep muffin pan with 1cal spray and pour in your egg mix to 2/3 way up – leaving room for them to rise
3. Cut your parsnips into strips like fries and place on baking sheet & sprinkle with spicy seasoning
4. Place kale in sheet and season with salt & pepper or spicy seasoning
5. Bake the eggs and parsnips in 200c oven for 20 minutes. After 10 minutes add the kale to the oven until crispy and crunchy
- Prep Time: 10
- Cook Time: 20
Nutrition
- Serving Size: 1
- Calories: 300