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.
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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.