Breakfast Muffins Recipe | FOOD MATTERS®

Name: Breakfast Muffins Recipe | FOOD MATTERS®
Ingredients: 1 cup shredded greens (we used kale & leftover greens from our beetroots); 1/2 cup cooked quinoa; 1/2 cup roasted sweet potato; 1 zucchini, grated and excess moisture squeezed out; 1 tbsp herbs (dried or fresh, we used rosemary); 6 eggs

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Whip these breakfast muffins up the night before and you'll have yourself a nourishing breakfast to grab and take with you for those mornings when you are on the run!

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Ingredients

1 cup shredded greens (we used kale & leftover greens from our beetroots)
1/2 cup cooked quinoa
1/2 cup roasted sweet potato
1 zucchini, grated and excess moisture squeezed out
1 tbsp herbs (dried or fresh, we used rosemary)
6 eggs

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