July 19, 2024

High Protein Potato Breakfast Muffins

Name: High Protein Potato Breakfast Muffins with Roast Red Peppers
Prep time: 10 min
Cook time: 25 min
Ingredients: 1 tbsp olive oil; 600 g leftover potatoes & sweet potatoes (peeled and diced); 1 jar roast red peppers; 2 spring onions (finely sliced); 6 large free-range eggs; 4 tbsp cottage cheese; 250 g wholemeal self-raising flour; 50 g Parmesan cheese (finely grated ( optional )); 1 tbsp sunflower seeds; 1 tbsp poppy seeds; Salt and pepper to taste

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High Protein Potato Breakfast Muffins with Roast Red Peppers

High Protein Breakfast Potato Muffins Aisling Larkin newstalk Kieran cuddihy

5 from 1 vote

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Breakfast

breakfast muffins

high protein

potato

Prep Time: 10

Cook Time: 25

Servings:

🔥

Calories

🍞

Carbs

💪

Protein

🥑

Fat

Ingredients

Ingredients:

1 tbsp olive oil
600 g leftover potatoes & sweet potatoes peeled and diced
1 jar roast red peppers
2 spring onions finely sliced
6 large free-range eggs
4 tbsp cottage cheese
250 g wholemeal self-raising flour
50 g Parmesan cheese finely grated ( optional )
1 tbsp sunflower seeds
1 tbsp poppy seeds
Salt and pepper to taste

Instructions

Method

Grease a 12-hole muffin tin with paper cases and lightly oil them.
Dice the roast red peppers, leftover cold potatoes, and spring onions.
In a bowl, mix roasted sweet potatoes, diced red pepper, and spring onions.
Whisk the eggs, cottage cheese, and flour together. Grate in most of the Parmesan if using, season with Irish Sea salt and pepper, and mix well.
Fill and Bake:
Divide the mixture evenly among the muffin cases.
Sprinkle with sunflower and poppy seeds, and remaining Parmesan.
Bake for 25 minutes until golden and set.
Serve warm or cold leftovers with some Follain Kimchi relish.
Enjoy warm or store in the fridge for a couple of days.