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The Petite Cook’s Breakfast Egg Muffins
Andrea Soranidis

Andrea was voted top 3 food bloggers in the UK. Plus she’s Italian, so we trust her with food.

You’ve done granola. You’ve done the frittata. And there’s no way you’re getting away with avocado on toast. Rinsed your morning recipe options? The Petite Cook has shared with us these hemp egg muffins, an easy savoury dish to add to your breakfast table or eat on the go. The best part? Andrea’s packed these muffins with our hemp protein, meaning you’ll have increased energy and productivity throughout the day.

10 mins
10 mins

Preheat oven to 180°C and brush a muffin tin with Good Hemp Oil.


In a large bowl whisk together the eggs. Fold in the Good Hemp protein powder and Good Hemp Seed Hearts with the spring onion, 3 tbsp of Parmesan cheese.  Season with salt and pepper to taste and whisk until all the ingredients are combined.


Spread the courgette, mushroom and bell peppers among the muffin moulds.


Scoop the egg mixture into the muffin moulds, filling them to the top.


Sprinkle the remaining parmesan cheese on top of each egg muffin.


Bake in the oven for 10-12 min or until crispy and golden-brown on top.


Remove from the oven, allow to cool and serve.


Store in an airtight container for up to two days.


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