Easy “On-The-Go” Breakfast Muffins
Easy “On-The-Go” Breakfast Muffins
- Preparation time 40 mins
- Serves 6 people
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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.
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
- Preheat oven to 160°C fan-forced.
- Spray a 12 hole x 1/3-cup capacity with oil to grease.
- 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.
- 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.
- Evenly spoon the mixture into a muffin pan and 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
Thaw at room temperature or reheat in the microwave.
Nutritional Information
- Serving size 156g
- Energy 800kJ 191kcal
- Protein 16.2g
- Total fat 12.4g
- Saturated fat 3.9g
- Carbs (total) 3g
- Carbs (sugar) 2.7g
- Sodium 227mg
- Fibre 1.8g
All nutrition values are per serve.
