Savoury Herb Breakfast Muffins
A simple make-ahead breakfast packed with nourishing herbs
These savoury muffins are a lovely (and super easy) way to incorporate medicinal herbs into your day. Herbs like parsley, rosemary, and garlic have long been used in traditional herbal medicine to support digestion, circulation, and immune health - they also happen to taste absolutely divine (lucky us).
They’re perfect for busy mornings, can be batch cooked, and freeze beautifully.
Ingredients
Makes 10–12 muffins
6 free range eggs
½ cup milk of choice (unsweetened)
1 cup grated zucchini (squeezed in a clean towel to remove excess moisture)
½ cup grated cheese (cheddar or feta work well here)
1 clove garlic, finely minced
2 tbsp fresh parsley, chopped
1 tsp fresh rosemary, finely chopped (use ½ tsp if dried)
½ tsp sea salt
Black pepper to taste
½ cup almond meal (optional, for a slightly heartier muffin)
Method
Preheat oven to 180°C (350°F) and grease or line a muffin tray.
In a large bowl, whisk together the eggs and milk.
Stir in the zucchini, cheese, garlic, parsley, rosemary, salt and pepper.
If using, fold through the almond meal.
Divide the mixture evenly into muffin tins.
Bake for 20–25 minutes, or until the muffins are set and lightly golden.
Allow to cool slightly before removing from the tray.
To serve
Enjoy warm, or store in the fridge for 3–4 days. These muffins also freeze well and can be reheated for an easy breakfast or snack.
Tip: You can easily swap the herbs depending on what you have on hand - thyme & oregano also work beautifully.
Keep your eyes peeled for more recipes and tips to coincide with the Herbal Medicine At Home series that I’m sharing on my social media platforms.
Photo by Alina Karpenko on Unsplash