Main Course
High Protein Potato Breakfast Muffins with Roast Red Peppers
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
Method
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.
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