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Savoury Sun-dried Tomato & Herb Breakfast Muffins - Orgran


  • Prep Time: 10m
  • Cook Time: 17m
  • Total Time: 27m
  • Yield: 12

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Ingredients

  • ORGRAN Vegan Easy Egg™
  • 500 millitres water
  • diced sun-dried tomatoes
  • 2 stalks spring onions finely diced
  • 1 tablespoon freshly chopped rosemary
  • 3 tablespoons freshly chopped parsley
  • 1 teaspoon dried thyme
  • 1 pinch Salt and pepper, to taste

Method

  • Preheat the oven to 200°C.
  • Mix ORGRAN Vegan Easy Egg™ with water and add the sun-dried tomatoes, spring onions and herbs. Season to taste.
  • Lightly grease a large muffin tray that can yield 12 muffins and spoon into each mould equal amounts of the mixture, about ¾ full.
  • Bake for 15-17 minutes or until the muffins are cooked all the way through and nice and golden on the outside.
  • Let them cool for a couple of minutes then take them out of the tray and serve with gluten free bread and avocado or as they are.