Breakfast Muffins To-Go - cooking recipe

Ingredients

3 tablespoons olive oil
2 garlic cloves, finely chopped
1 red onion, finely chopped
1 zucchini, grated and squeezed to remove excess moisture
1/4 cup chives, finely chopped
1 cup cottage cheese
1/2 cup gluten-free flour
1 teaspoon baking powder
1 pinch salt and pepper
12 eggs
TOPPINGS
1 avocado, cut into quarters and fanned
kale chips
2 tablespoons honey
1/2 lemon, juice and zest
2 tablespoons sriracha sauce

Preparation

Preheat the oven to 355 F and line a baking sheet with baking paper. In a bowl combine 2 Tbsp of Olive oil and the kale with salt and pepper, spread evenly on to tray and cook for 12-15 minutes or until crispy. Set aside to cool for 5 minutes.
In a frypan on medium-high heat add remaining olive oil and caramelize the red onion for 4 minutes before adding garlic and cooking for a further 3 minutes, set aside.
In a bowl whisk your eggs then add in your onion, zucchini, chives, cheese, flour, baking powder and season with salt & pepper. Grease a 6 tin muffin tray and evenly distribute egg mix into each.
Bake in the oven for 8-10 minutes or until egg is cooked. Remove and allow to cool for 5 minutes. Meanwhile in a bowl combine the siracha, honey and lemon juice.
To finish your muffin top with the avocado drizzle with the Sriracha honey and top with a kale chip.