Roast Veggie Breakfast Tarts

February 17, 2016 0 Comments

Roast Veggie Breakfast Tarts

I'm back at uni this week and fitting in breakfast in between the morning rush of getting my son to daycare and driving to an 8AM lecture. I've tried chia puddings, overnight oats, but miss the satisfaction of eggs and veggies from my usual morning eggy mash up. My one solution was to make it portable, which is where the idea for this yummy creation came from. If you had roast veggies the night before, this is the perfect recipe to throw them into so please don't feel limited to the choice of veggies below.

 

To save time I used the left over sweet potato and broccoli from the night before. I added some fresh chopped kale and garlic for an added vitamin boost and spanish onion for sweetness.

Mushrooms are a good source of B vitamins, vitamin D,  and important minerals like selenium, copper, potassium, and ergothioneine, a naturally occurring antioxidant that also may help protect the body’s cells.

Roast Veggie Breakfast Tarts

Prep time 20Cook time 30-35Total time 45Yield: 6 Tarts

 

Ingredients

6 eggs,whisked
3 button mushrooms
1/2 red onion,thinly sliced
3 garlic cloves, chopped
1 small sweet potato, peeled and cubed
1 cup chopped kale
olive oil
salt and pepper

Instructions

  1. Preheat oven to 170C.
  2. Place the sweet potato and mushrooms on a baking tray, sprinkle with garlic, olive oil, salt and pepper and bake for 20 mins. 
  3. Line a six cup muffin baking tray with baking paper or pre-made muffin liners.
  4. Mix the roast vegetable mixture with the chopped kale and onions in a medium bowl.
  5. Spoon the vegetable mixture evenly into the muffin cups.
  6. Spoon the egg mixture evenly over the top of the vegetables.
  7. Using a teaspoon gently stir in the egg mixture with the vegetables to ensure even coating.
  8. You can top with feta if you like or add herbs like basil or parsley for extra flavour.
  9. Place into the oven for 30-35 minutes, or until set.

 

 






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