Breakfast muffins
The perfect protein-packed snack for busy mornings or on-the-go healthy eating.
Tasty, healthy and easy to make, these egg and vegetable muffins are great to have on hand for an easy breakfast. They’re also a healthy quick snack for the whole family. Whip them up on a Sunday to feed the troops through the week.
Cook up in large batches and freeze or keep in the fridge for up to five days for easy and portable quick eats. Breakfast muffins are also a great way to use up leftover vegetables. Experiment, too, with ingredients like ham, feta cheese, bacon, smoked salmon… whatever you fancy.
INGREDIENTS – Makes 12
- 3 cups of chopped mixed vegetables, such as broccoli, mushrooms, peppers, spinach, etc.
- 1 tsp olive oil
- 12 large eggs
- 1/4 cup of milk
- 1/2 tsp salt or to taste
- 1/2 tsp dry mustard powder
- 2 spring onions, thinly sliced, or 3 Tbsp minced onion
- 1 cup shredded cheddar cheese
- 1/4 cup shredded Parmesan cheese
METHOD
- Preheat oven to 180°C.
- Chop vegetables and cook in the teaspoon of oil until tender crisp or excess liquid is removed. Cool.
- Generously grease a 12-cup muffin tin with oil or butter.
- Divide the vegetables, onion, and cheeses over the 12 cups.
- In a large bowl, combine eggs, milk, and seasonings. Mix well.
- Pour the mixture evenly over the vegetables in each cup. Bake 20 to 25 minutes or until set.
- Remove from cups and serve warm or let cool completely and refrigerate/freeze.
