Healthy Breakfast Muffins


Recipe & Photo Credit: My Food Book

Cooking oil spray
1 medium zucchini
8 eggs, at room temperature
2 tbs milk
1 medium carrot, coarsely grated
3 green onions (shallots), thinly sliced
1/3 cup frozen peas
1 cup reduced fat grated tasty cheese


1. Preheat oven to 160°C fan-forced. Spray a 12 hole x 1/3-cup capacity muffin tray with oil to grease. Grate zucchini. Firmly squeeze zucchini, then wrap in paper towel and squeeze again to remove excess moisture
2. Whisk eggs and milk in a large bowl. Stir in zucchini, carrot, green onions and frozen peas. Season and stir through cheese. Evenly spoon mixture into muffin pan
3. Bake for 25-30 minutes or golden and until set. Set aside in the pan for 5 minutes to cool then turn onto a wire rack. Serve hot or cold.