Breakfast Muffins

Take the stress out of a busy morning with these tasty breakfast muffins.

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Serves

12
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Prep

10 mins
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Cook

25 mins
Breakfast Muffins.jpg

Method

  1. Preheat oven to 160°C fan-forced. Spray a 12 hole x 1/3-cup capacity cupcake tray with oil to grease. Grate and then firmly squeeze zucchini, then wrap in paper towel and squeeze again to remove excess moisture.
  2. Whisk eggs and milk in a large bowl. Stir in zucchini, carrot, green onions, corn 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.
  3. 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 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 1 can corn

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