A simple breakfast dish that can be made in advance. Perfect for hiding lots of vegetables.
Makes 12 large muffins
500g sweet potato, grated
4 spring onions, chopped finely
1 large chilli (optional), chopped finely
6 large eggs
5 tbsp cottage cheese
100g grated parmesan cheese
250g self-raising flour (1 2/3 cups)
100 sun dried tomatoes, thinly sliced
1 tsp dried rosemary
¼ cup seeds (e.g. sunflower and pumpkin seeds)
- Preheat oven to 180ºC. Line muffin tray with cases and spray lightly with oil.
- In a large bowl, combine gated sweet potato, spring onions and chilli. Crack eggs into bowl, and stir through the cottage cheese and most of the parmesan cheese (reserve some for topping). Season with pepper if necessary.
- Add flour, sun dried tomatoes, rosemary and most of the seeds (reserve some for topping). Stir till just combined.
- Divide mixture between muffin pans. Sprinkle over remaining parmesan cheese and seeds. Bake for 35-40 minutes until golden, or an inserted skewer comes out clean.
- Serve warm.
Notes & Tips
- Store your breakfast muffins in the fridge and reheat in the microwave or oven prior to serving.
- Muffins can be kept frozen for 1 month.
Prep time: 10 minutes
Cook time: 35-40 minutes
Good nutrition is essential for the health and wellbeing of young children. We are proud to partner with NAQ Nutrition, the Qld Division of Nutrition Australia, by producing recipes that are healthy, delicious and aligned with the Australian Dietary Guidelines.