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

Ingredients

More weights & measures

spray oil
2 small (250g) courgettezucchiniXszucchini, 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

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

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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 166 cal

Kilojoules 700 kJ

Protein 14 g

Total fat 10 g

Saturated fat 3 g

Carbohydrates 10 g

Sugar 4 g

Dietary fibre 2 g

Sodium 210 mg

Calcium 140 mg

Iron 1.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.