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Savoury Sun-dried Tomato & Herb Breakfast Muffins - Orgran

  • Prep Time: 10m
  • Cook Time: 17m
  • Total Time: 27m
  • Yield: 12



  • ORGRAN Vegan Easy Egg™
  • 500 millitres water
  • sun-dried tomatoes, diced
  • 2 stalks spring onions ,finely diced
  • 1 tablespoon fresh rosemary, chopped
  • 3 tablespoons fresh parsley, chopped
  • 1 teaspoon dried thyme
  • 1 pinch salt & pepper, to taste


  • Preheat the oven to 200°C.
  • Mix Vegan Easy Egg™ with water and add the sun-dried tomatoes, spring onions and herbs. Season to taste.
  • Lightly grease a large muffin tray that can yield 12 muffins and spoon into each mould equal amounts of the mixture, about ¾ full.
  • Bake for 15-17 minutes or until the muffins are cooked all the way through and nice and golden on the outside.
  • Let them cool for a couple of minutes then take them out of the tray and serve with gluten free bread and avocado or as they are.