Recipes and Cooking

Easy “on-the-go” breakfast muffins

Published Category Style Occasion Diet
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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. 

Preparation time 40 mins Serves 6 people


  • 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


  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. 


Thaw at room temperature or reheat in the microwave. 


  • 143 Serving size
  • 708kj Energy
  • 169cal Energy
  • 15g Protein
  • 11g Total fat
  • 5g Saturated fat
  • 3g Carbs (total)
  • 3g Carbs (sugar)
  • 210mg Sodium

All nutrition values are per serve.