Prep:  20 min
Cook:  30 min
Makes:  6
Average: 4.2 (99 votes)
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
  1. 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
  2. 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
  3. 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.
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