When it comes to breakfast, especially during the week, it pays not to be too complicated. Let’s face it, who has time to make much more than a smoothie or a bowl of cereal? Not me, thats for sure (I’d rather spend the extra time in bed – bliss).
The good thing about these little muffins is you can make them in the weekend and then heat them up during the week.
Quick, easy and oh so yummy.
These can keep for about a week in the fridge. Just zap them in the microwave for about 30 seconds or so to warm them up.
Makes approx 12 small muffins.
2 cups grated courgette
1/2 cup grated carrot
1/4 cup chopped red onion
1 red capsicum finely chopped
6 free range eggs
Handful of thyme and chives finely chopped
1/2 cup feta sliced into small pieces
Salt and pepper
Heat oven on fan bake to 180 degrees celcius. Spray 2 muffin tins with oil or use cupcake liners.
Combine the courgette, carrot, red onion and red capsicum in a large bowl. In a separate bowl whisk the eggs together well. Add the herbs, salt and pepper and feta. Add the egg mixture to the vegetables and combine well.
Pour the mixture into the muffin tins almost to the top and bake for about 15 minutes or until they start to golden brown on top.