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This savoury muffin is a great go-to when time is short and you’re looking for breakfast on the run - you can store them in the fridge for up to three days!
This recipe is packed with eggs, which are a great source of protein; and foods that are high in protein have been shown to be more satiating (this means you’ll feel fuller for longer) making these a great morning snack to tide you over until lunch. Using quinoa here helps to add texture and bind the ingredients, whilst also being free from gluten.
Prep time: 10 mins
Cook time: 30 mins
Want to make it dairy free? Omit feta and increase the quinoa to ¾ cup.
We’ve put together a range of quick and easy meal ideas, from one-pan dinners to healthy sweet treats and nourishing brekkie bowls. Check out our full recipe library for more.
Rachel Scoular is a leading Australian APD Dietitian and Nutritionist with a wealth of experience in food industry and media. Rachel is passionate about helping people look and feel their best and she is motivated to always equip and empower individuals with quality nutrition advice. Find out more at www.rachelscoular.com