New Recipe: Make These Eggy Bread And Veggie Muffins In Just 5 Steps

I don’t know about you, but weekends – for me – always deserve a special breakfast. With a lack of time during the week, I usually have porridge or overnight oats; but on a Saturday or Sunday morning, it’s all about the eggs.

Scrambled eggs, poached, fried – whatever I fancy. Every now and then, it’s good to mix it up, so I was intrigued at the idea of eating muffins for breakfast. The recipe is from Karen Edwards’ new book, The Planet-Friendly Kitchen, so not only does it look ridiculously tasty, it’s also good for the environment.

And thankfully, as we all like, it’s pretty simple, too. Enjoy!




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