Easy breakfast recipe for Scrambled Egg Muffins
2-3 Tbs. Onions, diced
90g Mozzarella Cheese, grated
1 1/2 Cups Mixed Raw Vegetables (Spinach, Mushrooms, Peppers, Tomatoes etc)
2 Medium Potatoes (300g), with skin
Handful of fresh Parsley
Himalayan Salt & Black Pepper
Preheat oven to 180 degrees Celsius. Spray a 12-cup muffin pan with non-stick cooking spray (the better you spray, the less it will stick!) or use liners.
Boil potatoes in skin until soft.
Chop into small cubes/chunks.
In a large mixing bowl, beat eggs.
Add in remaining ingredients, including potatoes, and mix together.
Fill muffin tray and bake for 20-25 minutes or until the centre of the muffin is completely cooked and is slightly browned in colour.
YOU MIGHT ALSO LIKE
Please rate this recipe
Recipe provided by Potato Nation. Visit their website for novel potato based recipes developed by some of South Africa’s well-respected chefs and foodies. They also supply nutritional information that has been verified and scientifically proven by registered dieticians.