17 January, 2017
Let me admit, I have never been a breakfast person. I skip my breakfast on a daily basis but now, I have decided to mend my ways.
I wanted to start with a healthy and easy one, so I zeroed in to breakfast muffins. These are tiny bundles of goodness, with spinach, eggs, onions, tomatoes and cheese on brown bread bases. It’s really easy if you do the chopping beforehand, so in the morning you just need to assemble everything, put it in the oven, while you get ready for the day. The muffins are ready in about 35 to 40 minutes.
I love the fact that there’s hardly any oil required and that the muffins are full of healthy ingredients which my family loved. The kids didn’t even realize that I had sneaked in some spinach which they otherwise hate.
So on to the recipe….
2 onions, finely chopped
1 large tomato, finely chopped
A bunch of fresh spinach, finely chopped
6 slices of brown bread
4 cubes of grated processed cheese
1 tsp chilli flakes
Salt to taste
Oil to grease the muffin tray or muffin liners
Pre heat the oven to 180 degrees Celsius.
In a large bowl beat the eggs with chilli flakes and salt.
Chop the spinach, onions and tomatoes.
Cut the brown bread into circles which fit in your muffin tray. Grate the cheese.
Now either grease the muffin tray well or use muffin liners. Keep in mind that the muffins stick to the muffin tray, so it’s better to use muffin liners.
Now start assembling the muffins.
First go the bread base, followed by the cheese, then the veggies and finally the egg. The egg should be added till 3/4 th full.
Put the tray in the oven for 45 minutes or till done.
You will know that the muffins are done when the muffins have risen and are lightly browned on top.
If you are not using the liners, let the muffins cool slightly, then with a thin knife, loosen the sides and base. Remove from the tray and serve warm along with some ketchup.
You can add in any filling of your choice, like chopped capsicums, chicken nuggets or green onions. Do share your ideas if you try.