Organ egg muffins

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

1. Preheat the oven at 180 degrees Celsius. Either grease a muffin tin with some butter or pop in the holes some silicon muffin cases.
2. 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.
3. 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.
4. Pour the mixture into the muffin holes. Optional to add an extra sprinkle of parmesan cheese if you like.
5. Bake in the oven for 15-17 minutes until golden brown and cooked through. 
6. They are delicious either hot or cold