Cabbage & Leek Breakfast Muffins

Kick off your morning with these deliciously fluffy muffins that blend the sweet, savoury flavours of cabbage and leek.

I love these as a go-to breakfast option. You can prepare them in batches and they will last in the fridge for up to 4 days… that’s 4 out of your 5-day week sorted without even needing to think about it.

They’re built around the key principles I always come back to with my clients - protein, fibre and healthy fats, with each meal. This combination helps stabilise blood sugar levels, supports appetite regulation and reduces those mid-morning crashes and mindless snacking.

Ingredients (makes 12 muffins)

•⁠ ⁠8 whole eggs

•⁠ ⁠200ml egg whites

•⁠ ⁠1 cup chickpea flour

•⁠ ⁠1 tbsp olive oil

•⁠ ⁠12 sundried tomatoes, roughly chopped

•⁠ ⁠1 leek, finely sliced

•⁠ ⁠½ small white cabbage, shredded

•⁠ ⁠1 cup crumbled feta or goat’s cheese

•⁠ ⁠Sea salt & black pepper

Method

1.⁠ ⁠Preheat the oven to 190°C.

2.⁠ ⁠Lightly grease a muffin tray with olive oil or use muffin cases.

3.⁠ ⁠Add ½ cup of water to a pan, then add the leeks with a pinch of salt. Cook for 5 minutes until soft. Add the cabbage and cook for a few more minutes until softened, then stir in the olive oil.

4.⁠ ⁠In a bowl, whisk the eggs and egg whites. Add the sundried tomatoes, cheese, and black pepper. Stir in the cooked leek and cabbage mixture, then fold in the chickpea flour until combined.

5.⁠ ⁠Divide the mixture into the muffin tray and bake for 20–25 minutes, or until cooked through.

6.⁠ ⁠Allow to cool, then store in an airtight container in the fridge for up to 4 days.

Enjoy

“A simple habit like this can make a huge difference when it comes to gut health, weight management, mood balance and overall well-being.”