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Easy “On-The-Go” Breakfast Muffins

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Preparation time: 40 min
Serves 6 people
4.08 Average Rating

Take the stress out of a busy morning with these tasty breakfast muffins. Make a batch on Sunday and freeze in portions of two or three. Thaw overnight in the fridge then simply pop into the microwave and serve with a piece of fresh fruit for a healthy and delicious breakfast anytime, anywhere. 

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Published

Ingredients

  • Cooking oil spray
  • 1 medium zucchini
  • 8 eggs, at room temperature
  • 2 tbs milk
  • 1 medium carrot, coarsely grated
  • 3 green onions (shallots), thinly sliced
  • 1/3 cup frozen peas
  • 1 cup reduced fat grated tasty cheese

Method

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  1. Preheat oven to 160°C fan-forced.
  2. Spray a 12 hole x 1/3-cup capacity with oil to grease.
  3. Grate the zucchini and firmly squeeze to get the excess moisture out. Wrap it in a paper towel and squeeze again to remove the remainder of the moisture.
  4. Whisk the eggs and milk in a large bowl and stir in the zucchini, carrot, green onions and frozen peas. Season and stir through cheese.
  5. Evenly spoon the mixture into a muffin pan and bake for 25-30 minutes or golden and until set.
  6. Set aside in the pan for 5 minutes to cool then turn onto a wire rack. Serve hot or cold. 

Notes

Thaw at room temperature or reheat in the microwave. 

Nutrition Per Serve

  • 156g Serving size
  • 800kJ 191kcal Energy
  • 16.2g Protein
  • 12.4g Total fat
  • 3.9g Saturated fat
  • 3g Carbs (total)
  • 2.7g Carbs (sugar)
  • 227mg Sodium
  • 1.8g Fibre

Reviews

Overall Rating

Average Rating: 4.08

104 reviews

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