Breakfast Muffins

Breakfast Muffins

Recipe by Dimitra Alfred

Course: Breakfast / Difficulty: Easy

Ingredients

• Oil or butter for greasing

Vegetable mix

• 1 tablespoon olive oil
• 50g button mushrooms, sliced
• 200g chopped veg like broccoli, zucchini (cut into 1-2cm pieces), or corn kernels
• 150g washed and shredded greens like spinach, silverbeet or kale
• 1 spring onion, chopped
• 2 tablespoons chopped fresh herbs like parsley, chives, basil,
• oregano
• thyme
• Optional: 2 bacon rashers, rind removed, bacon chopped

Egg mix

• 8 eggs (see note below)
• 80ml milk
• 60g (1/2 cup) grated cheddar cheese
• Salt and pepper

Equipment

• Large mixing bowl
• Metric measuring jug
• Chopping board and rubber mat
• Utility knife
• Grater
• Whisk
• Mixing spoon
• Muffin pan (see note below)
• Cooling rack
• Oven mitts

Directions

1. Preheat oven to 200C.
2. Grease eight holes of the muffin pan and line with baking paper. You may want to prepare an extra hole just in case you have excess mixture – you don’t want the filling to overflow!

Vegetable mix (can be made the night before):

1. Heat the oil in a medium pan over high heat.
2. Add the bacon (if using) and mushrooms to the pan and cook stirring over high heat for a minute or two until bacon and mushrooms start to colour.
3. Add the chopped veg of choice and cook stirring for another couple of minutes or until just tender.
4. Remove from heat.
5. Stir in shredded greens and spring onion. Cover with lid and set aside while preparing the egg mix.

Egg mix (can be made the night before)

1. Crack an egg at a time in a small bowl before pouring it into a large jug.
2. Whisk together all the eggs, milk and herbs. Season with a little salt and pepper.
3. Divide the vegetable mixture evenly between the prepared muffin holes.
4. Sprinkle with the grated cheese.
5. Carefully pour the egg mix evenly between the eight muffin holes. (Try not to overfill, make an extra muffin if you have excess mixture).
6. Wear oven mitts on both hands and place tray into the preheated oven to bake for 10-15 minutes or until browned and risen. Always have an adult with you when using the oven.
7. Set aside for a few minutes before turning out onto a wire rack. Serve warm.

Notes

Muffin pan: You will be using about eight holes of a twelve hole 80ml (1/3 cup) muffin pan.

Eggs: If using eggs from the garden, before using, first gently wash the eggs to remove any debris.