Easter breakfast baskets

These low cost vegetarian Easter breakfast baskets are a great way to get the kids involved in the kitchen, gluten free and low FODMAP, the ultimate healthy breakfast treat!

Serves: 6

Time to make: 1 hr 25 mins

Hands-on time: 30 mins

Ingredients

More weights & measures

spray oil
2 small (250g) courgettezucchiniXszucchini, summer squashX, grated
2 small (250g) carrots, peeled, grated
40g parmesan finely grated
1 tablespoon rice flour
1 egg, beaten
9 small (size 5) hard- or soft-boiled eggs, peeled, to serve
small basil leaves, to garnish

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

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1 Preheat oven to 160°C. Grease a large 6-hole muffin tin with oil spray. Line the base of each hole with a small circle of baking paper.

2 Squeeze courgette and carrot of excess moisture and place together in a large bowl. Add parmesan, rice flour and egg. Mix well.

3 Press mixture firmly into the base and up the sides of each hole of prepared tin to make baskets. Bake for 30 minutes. Reduce heat to 150°C and bake for a further 20–25 minutes, or until lightly golden and crisp. Leave baskets in tin for 10 minutes before removing.

4 Place baskets on baking tray lined with baking paper and return to oven for a further 10 minutes to crisp bases. Remove and set aside to cool.

5 Fill each basket with 1 1/2 boiled eggs, garnish with basil leaves and serve.

Nutrition Info (per serve)

Calories 166cal

Kilojoules 700kJ

Protein 14g

Total fat 10g

–Saturated fat 3g

Carbohydrates 10g

–Sugars 4g

Dietary fibre 2g

Sodium 210mg

Calcium 140mg

Iron 1.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.