Not something quite new....but very tasty! With the early spring glut of eggs from all our feathered friends we are having fun creating new twists on good food....here is another favourite.
Rebel Breakfast Muffins
Ingredients:
Spring onion, mushrooms & red nnion chopped fine (or anything you have)
Cheese 1 cup grated (smoked or strong goat cheese is lovely)
Fresh coriander, parsley, basil etc. diced
Finely chopped sea weed flakes
Bonita Tuna or other fish – 1 cup flaked (optional)
Eggs 6 to 12 beaten with 2 tbsp milk, black pepper & sea salt to taste
Instructions:
Preheat oven to 200C
Grease your muffin tin – best to not use papers, they stick!
Sauté the veg lightly in olive oil for 5 to 7 minutes, then add the vegetables along with cheese, tuna etc. into a large mixing bowl, pour beaten egg mixture over top – then lightly stir by hand to blend. Place muffin pan on the center rack of preheated oven - bake for 22-27 minutes or until muffins are golden to light brown (they will puff up).
Let muffins cool for a few minutes before removing from the muffin pan – then turn out onto a board or plate to cool down a bit before eating. Can be stored in the fridge for a couple days – seem to freeze ok, but nicest when fresh with a piece sourdough toast......
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| Rebel Breakfast Muffins |