Name: Breakfast Egg and Vege Muffins
Ingredients: Olive oil; 2 cloves garlic, crushed; 3 cups mixed frozen veges (eg. capsicum, corn, beans, peas, broccoli); 3 cups baby spinach; 2 spring onions, chopped; ¼ cup chopped fresh herbs (eg. parsley, coriander, chives, oregano); 1-2 Tbsp pesto; Cracked black pepper; ¼ cup grated reduced-fat cheddar; 6 eggs

Recipe

Breakfast Egg and Vege Muffins

Ingredients

Batch

Olive oil
2 cloves garlic, crushed
3 cups mixed frozen veges (eg. capsicum, corn, beans, peas, broccoli)
3 cups baby spinach
2 spring onions, chopped
¼ cup chopped fresh herbs (eg. parsley, coriander, chives, oregano)
1-2 Tbsp pesto
Cracked black pepper
¼ cup grated reduced-fat cheddar
6 eggs

Method

1Preheat oven to 180°C.
2Line a 12 tin muffin tray with muffin cases.
3Put a dash of olive oil in a frying pan and cook garlic and frozen vege for 2-3 minutes, or until soft.
4Add spinach and spring onions. Cook, stirring, for 1-2 minutes, or until wilted. Take pan from heat.
5Stir through herbs, pesto and season with pepper. Set aside to cool.
6In a large bowl, combine half of the cheese with eggs. Add cooled vegetables and whisk to combine. Pour mixture into the prepared tray. Scatter with the remaining cheese and bake for 10-15 minutes, or until golden.
7Cool and freeze in an airtight container. Microwave before eating for 30-40 seconds.

Need help with what's on your family's plate?

I offer one-on-one consults online for individuals, families and children.

Breakfast Egg and Vege Muffins

Breakfast Egg and Vege Muffins

Ingredients

Method

Need help with what's on your family's plate?

You might also like

Hot Cross Buns

Vege-loaded sausage rolls

Apple and Cinnamon Oat Muffins