breakfast muffins.

June 8, 2022

makes 12 (2-3 muffins is a serve).

prep: 15 min
cook: 35 min

1 tbs extra-virgin olive oil
200g sweet potato, peeled, grated
200g broccoli, chopped
1 red capsicum, chopped
1 zucchini, grated
6 eggs
35g (¼ cup) flour of choice
60ml (¼ cup) milk of choice
½ cup grated cheddar cheese or crumbled feta cheese

1 Preheat oven to 180ºC/160ºC fan forced. Lightly spray 12 holes of a 1/3 cup (80ml) capacity muffin tray with oil.
2 Heat the oil in a large non-stick frying pan over medium-high heat. Cook the sweet potato, stirring, for 2-3 minutes. Add broccoli, capsicum and zucchini and cook, stirring, for 3 minutes, or until broccoli is tender. Set aside to cool slightly.
3 Whisk the eggs, flour and milk together until well combined in a large bowl. Add the vegetables and cheese and stir to combine. Season with salt and pepper.
4 Divide mixture between prepared holes. Bake for 25 minutes or until golden and puffed. Serve warm or cold for an easy breakfast on the run or with salad and slice of wholegrain bread for a substantial lunch.

Tip: muffins will keep in an airtight container in the fridge for up to 4 days. They also make a great post work out high protein snack.