Broccolini Bocconcini Muffins
Description
Mornings for us are always early and always “go go go!”… so a breakfast of substance – that’s good for you – free from gluten – dairy and sugar that will hold us over until mid morning or even lunch time is generally not on our plate. Literally.
So we’ve been working on a few little recipes that are quick to make, will keep for a few days and allow us to munch something on the fly. This is one of them. How did we end up with broccolini for breakfast you ask? There was no spinach left. No bacon. No ham. So we improvised with what was on hand.
These are quick, super simple, tasty and better yet – we can take one (or two) to go!
Ingredients
| 10 free range egg whites |
| 5 free range egg yolks |
| 1/2 cup fresh flat leaf parsley |
| 3 spring onions |
| 1 large head broccolini or 2 small |
| salt and pepper to season |
| 1/2 cup dairy free bocconcini (if unavailable use grated bio cheese or soy cheese) |
| 1/2 tsp. sambal oeleck or 1 chilli, deseeded, sliced finely |
| Pinch smoked paprika |
Directions
- 1
- Preheat fan forced oven to 180 degrees Celsius.
- 2
- Separate egg whites from egg yolks and measure out the 5 egg yolks.
- 3
- Roughly chop the parsley and slice the spring onions.
- 4
- Cut the stalks off the broccolini.
- 5
- Roughly chop the bocconcini.
- 6
- In a large jug or bowl add the egg whites, yolks, parsley, broccolini and bocconcini.
- 7
- Season with salt, pepper, sambal oeleck/chilli and paprika.
- 8
- Whisk well together until all ingredients are incorporated.
- 9
- Grease a large 12 muffin tray well.
- 10
- Spoon or pour the mixture into the muffin tray until each is 3/4 full.
- 11
- Bake for 30 minutes in preheated oven. Leave to cool in the tray. Use a spatula to loosen the sides and turn out on to a board or rack before storing in an airtight container.
- 12
- Serve warm immediately or refrigerate.
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