Easy "on-the-go" Healthy Breakfast Muffins

Recipe By:

Australian Eggs

www.australianeggs.org.au [1]

Prep Time:

20 min

Cook Time:

30 min

Makes:

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.

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.