Breakfast Muffins

Canteen = Everyday

An easy option for breakfast on the go or a lunchbox snack. These muffins can be modified to suit the vegetables you have in your fridge / freezer.

Serves: 12 muffins


6 eggs
2-3 cups mixed vegetables (we used carrot, capsicum, green onion and frozen peas)
2 slices of lean ham
2 tablespoons of milk
1/2 cup reduced grated fat cheese
Pepper to season


Preheat oven to 160 degrees and grease a 12 hole muffin tin.
Cut all vegetables and ham into small pieces.
Whisk milk and eggs together then add vegetables and ham. Add pepper and mix well.
Pour mixture into muffin tins and top each muffin with a small amount of cheese.
Bake in the oven for 25-30 minutes.
Serve warm or cold.

NOTE – mixed frozen vegetables are great for this recipe. They are often precut so all you need to do is scoop out 2-3 cups.

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