Easy "on-the-go" Healthy Breakfast Muffins

Prep: 20 min

Cook: 30 min

Makes: 6

Difficulty:

Cuisine:

Saved:

Australian

902

Recipe by: Australian Eggs

Make a batch of theses healthy egg muffins 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.

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Easy "on-the-go" Healthy Breakfast Muffins

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 muffin tray 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

Tips & Hints:

Reheat thawed muffins to room temperature by microwaving on 50% power for 1 minute. Microwave power and times may vary so adjust according to your appliance.