Looking for winter breakfast ideas? Prefer savoury to sweet? We have you covered!
by LAUREN NUGENT
Quinoa breakfast muffins with mushrooms and leek Makes 12
Ingredients:-
2 cups cooked quinoa (~3/4 cup raw)
4 eggs
1 cup grated reduced fat cheese
1 cup chopped mushrooms
1 large leek, washed and chopped
1 medium zucchini, grated
1/4 cup parsley, chopped
Cooking Instructions:-
- Preheat oven to 350 degrees. Line muffin tin with baking cups or spray oil.
- In large fry pan cook mushrooms and leeks until soft but not browned.
- In large bowl add cooked quinoa, eggs, zucchini, grated cheese, cooked mushrooms, leeks and parsley. Mix until just blended.
Fill muffin tins and bake 20-25 minutes or until brown on top and skewer when inserted comes out clean. Sit for 5 min before serving.
Breakfast burritos Serves 4
Ingredients:-
400g can drained Mexican beans
Olive oil spray
4 eggs, lightly beaten
4 (6 inch) flour tortillas
1/2 cup grated cheese
1/2 tomato, diced
1/2 cup mushrooms, chopped
1/2 red or green capsicum, chopped
1 cup tomato salsa
Cooking Instructions:-
- Warm tortillas in oven.
- Heat beans in a medium saucepan. Set aside.Heat a nonstick frypan over medium heat. Spray with oil and add the eggs.
- Using a spatula, cook and stir until eggs are scrambled. Season as desired.
- Add beans and vegetables to the eggs.
- Spread the egg mixture in the lower section of each tortilla; top with cheese.
- Fold the outer 1/2-inch of the left and right sides of the tortilla in, then roll each tortilla into a burrito. Cut in half and serve with salsa.
