

Easter breakfast baskets
(at time of publication)
Ingredients
- spray oil
- 2 small (250g) courgetteszucchini, summer squashX, 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
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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)
-
Calories 166cal
-
Kilojoules 700kJ
-
Protein 14g
-
Total fat 10g
-
–Saturated fat 3g
-
Carbohydrates 10g
-
–Sugars 4g
-
Dietary fibre 2g
-
Sodium 210mg
-
Calcium 140mg
-
Iron 1.5mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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