Breakfast is the most important meal of the day, it’s essential to make sure we eat a substantial brekky to avoid sugar highs and lows and the subsequent cravings throughout the day. I absolutely love this as an alternative to my usual breakfast options and if prepared the night before can be quicker than popping a slice of bread in the toaster.
400g Sweet Potato
4 Spring Onions
1 Red Chilli
4 Organic Eggs
2 tablespoons Cottage Cheese
170g Buckwheat Flour
1 tablespoon Pumpkin Seeds
1 table spoon Sunflower Seeds
Preheat oven to 180°C. Pop 10 muffin cases in a muffin tin and smear some melted coconut oil across each one using kitchen paper. Now peel the sweet potatoes then using a food processor coarsely grate them and then place in a large mixing bowl. Trim and finely slice the spring onions and red chilli then add to the bowl.
Season the mixture with sea salt and black pepper.
Crack in the eggs, cottage cheese and buckwheat flour. I like to use a variety of flours to help keep my diet varied, too much wheat and I get bloated and feel funny. It isn’t an allergy, just too much of the same does me no favours. It is also great to use a variety of ingredients increasing the nutritional worth of our diet.
Now give it a good mix until it is evenly combined.
Divide the mixture evenly between the muffin cases and sprinkle over the seeds, parmesan and chilli flakes. Lots if you like yours hot not so many if you don’t!
Place the muffin tin in the bottom of the oven for somewhere between 45 minutes and an hour. I just gauge mine from when the look golden brown and yummy. you could always do the knife test and give it a poke but I think you know when there ready. Delicious hot or cold and can be kept in the fridge for a few days if you like to batch cook.