Looking for winter breakfast ideas? Prefer savoury to sweet? We have you covered!

Quinoa breakfast muffins with mushrooms and leek           Makes 12

2 cups cooked quinoa (~3/4 cup raw)

4 eggs

1 cup grated reduced fat cheese

1 cup chopped mushrooms

1 large leek, washed and chopped

1 medium zucchini, grated

1/4 cup parsley, chopped

  1. Preheat oven to 350 degrees. Line muffin tin with baking cups or spray oil.
  2. In large frypan cook mushrooms and leeks until soft but not browned.
  3. In large bowl add cooked quinoa, eggs, zucchini, grated cheese, cooked mushrooms, leeks and parsley. Mix until just blended.
  4. Fill muffin tins and bake 20-25 minutes or until brown on top and skewer when inserted comes out clean. Sit for 5 mins before serving.


Breakfast burritos                                                   Serves 4

400g can drained Mexican beans

Olive oil spray

4 eggs, lightly beaten

4 (6 inch) flour tortillas

1/2 cup grated cheese

1/2 tomato, diced

1/2 cup mushrooms, chopped

1/2 red or green capsicum, chopped

1 cup tomato salsa

  1. Warm tortillas in oven.
  2. Heat beans in a medium saucepan. Set aside.
  3. Heat a nonstick frypan over medium heat. Spray with oil and add the eggs. Using a spatula, cook and stir until eggs are scrambled. Season as desired.
  4. Add beans and vegetables to the eggs.
  5. Spread the egg mixture in the lower section of each tortilla; top with cheese.
  6. Fold the outer 1/2-inch of the left and right sides of the tortilla in, then roll each tortilla into a burrito. Cut in half and serve with salsa.


Savoury mince                                                       Serves 4-6

1 onion chopped

2 garlic cloves crushed

500g beef mince

100g button mushrooms sliced

1 carrot diced

1 stalk celery trimmed & diced

400g can diced tomatoes

1/2 cup water or stock

1 tblsp tomato paste

1 tblsp chopped parsley

  1. Spray a large frying pan with oil and heat on medium. Sauté the onion and garlic for 2-3 mins until the onion is tender.
  2. Add mince to the onion mixture and cook for 4-5 mins until well browned, breaking up with a spoon as it cooks.
  3. Stir in mushrooms, carrot and celery, mixing well. Cook, stirring, for 5 mins.
  4. Add tomatoes, water and tomato paste. Season to taste, then bring to the boil. Reduce heat and simmer for 10 mins or until vegetables are tender. Stir in parsley.

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