On-The-Go Breakfast Muffins

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

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.

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

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