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Egg & Quinoa Brekkie Muffin

Egg & Quinoa Brekkie Muffin

INGREDIENTS

6 Eggs (only 2 yolks)
1.5 cup quinoa, cooked
8 cherry tomatoes, halved (140g)
2 tbs Chives chopped (8g)
8 Mushrooms, medium sliced (140g)
1/4 cup Spring onion, chopped (25g)
2 Zucchini medium, grated (200g)
1/3 cup Extra light cheddar cheese (35g)
Spray oil (optional) for muffin trays
*Will need a 6-unit LARGE muffin tray

METHOD

1. Preheat oven to 180°C.
2. In a large bowl combine all ingredients.
3. Divide mixture evenly into the muffin tray until it fills 1cm beneath the top.
4. Top with cheese and place in oven for 20 minutes or until cooked through.

TIPS

•These muffins can be enjoyed as a quick and convenient
breakfast meal.
• They can be cooked in large batches and stored in fridge for up to 3 days.

• They can be reheated in the microwave or enjoyed cold.
• One muffin can be a convenient mid morning or mid afternoon snack and two muffins can be served with a salad or veggies (1/2 the plate) for a main meal!
• Great to take to outdoor BBQ’s, picnics, kids birthdays or long
car trips.
• If don’t like zucchini experiment with your favourite vegetables and herbs! Try grated carrot, corn, peas, pumpkin, broccoli or spinach, just as long as there are some vegetables to make up ¼ of the mixture!

NUTRITIONAL INFORMATION

SERVINGS PER RECIPE: 1
SERVING SIZE: 335.0g
AVG QTY
per serve
AVG QTY
per 100g

Energy 896kJ 267.6kJ
Protein 18.4g 5.5g
Fat
6.6g 2.0g
Sat fat 2.4g 0.7g
Carbohydrate 18.4g 5.5g
Sugars 4.0g 1.2g
Fibre 3.5g 1.1g
Sodium 207.8mg 62.0mg
Calcium 164.7mg 49.2mg
Iron 3.6mg 1.1mg