- 2 eggs
- 1/2 cup of egg whites
- 1 1/2 table spoon of chopped chives
- 2 tbsp of chopped pepper ( I used yellow)
- Salt and pepper
Pre heat oven to 350º F . Beat eggs and egg whites together in a liquid measuring cup and pour into a greased muffin tin ( should make around 6). Chop pepper and chives and sprinkle evenly into each muffin (you can add more chives and peppers if you like).
Cook for 20 min and while eggs are cooking make the guacamole.
- 2 ripe avocados
- 2tbsp chopped purple onion
- 3 garlic cloves chopped finely
- 1/2 big tomato or 1 small
- Pinch of salt
- Tsp of lime juice
- Tap of finely chopped fresh jalapeño
Mash avocados, add onion, garlic and jalapeño and combine very well to mix those flavours around. Add tomato, lime juice, and salt then mix well again and set aside. Now time for the sweet and spicy crunchy oat topping
- 1tbsp of coconut oil
- 1tbsp of honey
- 1/3 cup of oats
- 1 1/4 tsp of Mrs, Dash southwest chipotle spice
In a small frying pan add in all ingredients and cook on medium high until oats start to turn a golden brown (stirring through out so they don't burn). Take off of the heat and set aside
Take eggs out of oven. On a plate put a couple scoops of your guacamole, top with 2 or three egg muffins ( as they are quite small) then top with some of the crunchy oat topping!
And there you have it, a great twist on breakfast!
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