Easter breakfast baskets
These low cost vegetarian Easter breakfast baskets are a great way to get the kids involved in the kitchen, gluten free and low FODMAP, the ultimate healthy breakfast treat!
Serves: 6
Time to make: 1 hr 25 mins
Hands-on time: 30 mins
Total cost: $9.18 / $1.53 per serve
(at time of publication)
Ingredients
- oil spray
- 2 small (250g) courgettes, grated
- 2 small (250g) carrots, peeled, grated
- 40g parmesan finely grated
- 1 tablespoon rice flour
- 1 egg, beaten
- 9 small (size 5) hard- or soft-boiled eggs, peeled, to serve
- small basil leaves, to garnish
Instructions
1 Preheat oven to 160°C. Grease a large 6-hole muffin tin with oil spray. Line the base of each hole with a small circle of baking paper.
2 Squeeze courgette and carrot of excess moisture and place together in a large bowl. Add parmesan, rice flour and egg. Mix well.
3 Press mixture firmly into the base and up the sides of each hole of prepared tin to make baskets. Bake for 30 minutes. Reduce heat to 150°C and bake for a further 20–25 minutes, or until lightly golden and crisp. Leave baskets in tin for 10 minutes before removing.
4 Place baskets on baking tray lined with baking paper and return to oven for a further 10 minutes to crisp bases. Remove and set aside to cool.
5 Fill each basket with 1 1/2 boiled eggs, garnish with basil leaves and serve.
Nutrition Info (per serve)
Kilojoules 700kJ
Calories 166cal
Protein 14g
Total fat 10g
–Saturated fat 3g
Carbohydrates 10g
–Sugars 4g
Dietary fibre 2g
Sodium 210mg
Calcium 140mg
Iron 1.5mg
Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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