Nuffnang

Wednesday, January 15, 2014

Breakfast Muffins

I wanted to make some healthy breakfast for Mr G. It must be sugar-free and gluten-free at the very least. Then I saw this recipe from Shannon. It was perfect, at least to me.

See the recipe from here with my modifications in blue.

Ingredients
  • 1 clove garlic – minced
  • 4 cups Spinach 1 capsicums, diced (I used 2 halves of green and red capsicum)
  • 2 Tomato – diced
  • 8 Large 12 medium eggs
  • 4-6 slices of ham, chopped
  • ½ cup (4 tablespoon) grated parmesan cheese
  • sprinkle of Herbs (I used dried rosemary)
  • Pinch of Salt 
  • fresh ground Pepper
Instructions

  1. Preheat oven to 375 F 160 degree celsius. If using regular muffin pan, use waxed paper liners.
  2. Dice tomatoes into small pieces.
  3. Saute garlic and spinach with a little olive oil on low fire until spinach is wilted. Place minced garlic and chopped capsicums into the base of the muffin cups.
  4. Whisk egg with salt and pepper in a measuring bowl/cup with a pour sprout.
  5. Place spinach and tomato into muffin cups. Add diced meat/fish ham, You want the muffin cups to be about ⅔ full, with just enough room to pour a little egg around the other ingredients.
  6. Pour egg into each muffin cup until it is ¾ full. Top with grated cheese and herbs,
  7. Bake 25-35 22 minutes until muffins have risen and are slightly browned and set. 

I tried one and it tastes a tad like quiche and definitely eggy with a whole lot of vegetables. I love it! No added oil as well :)

I'm going to submit this post to Little Thumbs Up organized by Doreen of my little favourite DIY and Zoe of Bake for Happy Kids, hosted by Alice of I Love. I Cook. I Bake


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