I’ve just whipped these up from some leftovers; mix and match to suit what’s in your fridge and your taste but this will give you an idea just how easy it can be to create a ready to go breakfast or lunch for tomorrow!
This made 4 small muffins
Heat the oven to 180oC
Oil or line a muffin tray.
1/4 cup of each:
Sweet potato, cooked and chopped
Broccoli, lightly steamed, chopped
I added a couple of spring onions, finely chopped you could use red onion
1/2 cup Fresh salmon, lightly cooked
2 eggs, beaten
1 tbsp Natural yogurt & 1 tbsp water (I ran out of eggs!) beaten in with eggs
1 tbsp Cheddar, grated
Salt, pepper and herbs to taste
I layered everything (except the eggs/yoghurt), then divided the egg/yoghurt mix into the muffin tins with a fork just push everything down slightly, sprinkled some cheese on top then baked in the oven for 20mins, until set and browned on top.
Note: if you don’t have any eggs or can’t eat them, you could use organic silken tofu instead.