I bake these ahead of time and freeze them for the perfect quick, protein-loaded, ‘throw in the microwave and then eat in the car’ style breakfast while I’m rushing to work of a morning!

Baked eggs with mushroom, cherry tomato, spinach and seeds 

Makes 2 servings (of 2 eggs each). Preheat the oven to 200*C. Grease the ramekins with olive oil, then line with a small handful of spinach. Place 2 button mushrooms and 2 cherry tomatoes on top of each ramekin, followed by the eggs (1 each in a small ramekin or  2 in a large). Sprinkle with 1 tsp of pumpkin seeds and sunflower seeds, then bake for 10 minutes until the egg white is cooked through.

Baked eggs with broccoli, peas, beetroot and macadamia dukkha 

Makes 2 servings (of 2 eggs each). Preheat the oven to 200*C. Grease the ramekins with olive oil, the roughly chop the broccoli florets and place at the bottom. Add 1/8 cup frozen peas in each ramekin, then 1 baby beetroot finely sliced. Top with the eggs and a sprinkle of dukkha, then bake for 10 minutes until the egg whites are cooked through.