Quinoa & Polenta Breakfast Muffins With Fried Eggs, Bacon & Avocado
Licensed from Recipe Guru
©️ Dorling Kindersley Ltd
Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 2 out of 4
15 Ingredients
Number of servings
4
For the batter
- 130grams polenta
- 60grams wholemeal flour
- 150grams prepared quinoa
- 1tablespoons baking powder
- 1/2teaspoons baking soda
- 3/4teaspoons sea salt
- 1 cup milk
- 3 1/2tablespoons light olive oil
- 1tablespoons honey
- 3 large eggs
- 1tablespoons light olive oil
- 4 large eggs
- 8 bacon rashers
- 1 large knob butter (to serve)
- 2 avocados, pitted and cut into thin slices (to serve)
Description
Rich in whole grains, these deliciously savoury muffins make a perfect start to your day. Serve the muffins with eggs, bacon, and avocado for a filling and hearty breakfast.
Method
Step 1 of 4
Preheat the oven to 200°C. Grease and line an 8-hole muffin tin with paper cases. For the batter, place the polenta, flour, quinoa, baking powder, baking soda, and salt in a large bowl and mix to combine.
Step 2 of 4
In a separate bowl, whisk together the milk, oil, honey, and eggs until well combined. Then gently fold the liquid mixture into the dry ingredients and mix until just combined.
Step 3 of 4
Divide the batter equally between the 8 muffin cases and transfer the tin to the oven. Bake for about 20 minutes or until a toothpick inserted into the centre comes out clean.
Step 4 of 4
Meanwhile, heat the oil in a frying pan over a medium heat and fry the eggs. Then add the bacon rashers and fry until crisp. Split the muffins, top with some butter, and serve with the fried eggs, bacon, and avocado.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.