Want to take your organs on the go? These muffins fold beef liver, heart, and kidney into golden-yolked eggs, making nutrient density as easy as grabbing one from the fridge.
Inside...bioavailable B-vitamins, CoQ10, and zinc from our organ blend. Grass fed collagen to support skin, joints, and gut lining. Colostrum for immune resilience and gut barrier repair.
We fold in sautéed vegetables and a generous handful of parmesan, our beloved cheese, for that sharp, salty finish that brings it all together.
All the nourishment you need, in a form that fits in your hand.
Makes 8 muffins
Ingredients
- 6 large organic eggs
- 1 bell pepper, chopped into small pieces
- 2 spring onions, finely chopped
- 50g parmesan cheese
- 2 tbsp Organised
- Salt & pepper to taste
- Drizzle of olive oil for cooking
Method
- Preheat the oven at 180 degrees Celsius. Either grease a muffin tin with some butter or pop in the holes some silicon muffin cases.
- Add the olive oil to large frying pan on medium heat and once hot add in the chopped pepper. Fry for 5-8 minutes until slightly tender, add in the chopped spring onions and fry for 1 more minute. Remove from the pan and set aside to cool.
- In a large bowl whisk together the eggs, parmesan cheese, Organised and smoked paprika. Mix everything really well the add in the cooked vegetables. Stir to combine.
- Pour the mixture into the muffin holes. Optional to add an extra sprinkle of parmesan cheese if you like.
- Bake in the oven for 15-17 minutes until golden brown and cooked through.
- They are delicious either hot or cold
