Recipes and Cooking

Easy “on-the-go” breakfast muffins

vegetable fritta muffins 7440 Preparation time 40 mins Serves 6 people

Ingredients

  • Cooking oil spray
  • 1 medium zucchini
  • 8 eggs, at room temparature
  • 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

Preparation

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. 

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

Notes

Reheat two room tempreature / thawed muffins on 50% for 1minute.  Microwave power and times may vary so adjust according to your appiance.