Savoury Breakfast Muffins

A simple breakfast dish that can be made in advance. Perfect for hiding lots of vegetables.



Makes 12 large muffins

Spray oil

500g sweet potato, grated

4 spring onions, chopped finely

1 large chilli (optional), chopped finely

6 large eggs

5 tbsp cottage cheese

100g grated parmesan cheese

250g self-raising flour (1 2/3 cups)  

100 sun dried tomatoes, thinly sliced

1 tsp dried rosemary

¼ cup seeds (e.g. sunflower and pumpkin seeds)


  1. Preheat oven to 180ºC. Line muffin tray with cases and spray lightly with oil.
  2. In a large bowl, combine gated sweet potato, spring onions and chilli. Crack eggs into bowl, and stir through the cottage cheese and most of the parmesan cheese (reserve some for topping). Season with pepper if necessary.
  3. Add flour, sun dried tomatoes, rosemary and most of the seeds (reserve some for topping). Stir till just combined.
  4. Divide mixture between muffin pans. Sprinkle over remaining parmesan cheese and seeds. Bake for 35-40 minutes until golden, or an inserted skewer comes out clean.
  5. Serve warm.

Notes & Tips

  • Store your breakfast muffins in the fridge and reheat in the microwave or oven prior to serving.
  • Muffins can be kept frozen for 1 month.


Prep time: 10 minutes

Cook time: 35-40 minutes

Good nutrition is essential for the health and wellbeing of young children. We are proud to partner with NAQ Nutrition, the Qld Division of Nutrition Australia, by producing recipes that are healthy, delicious and aligned with the Australian Dietary Guidelines.

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One thought on “Savoury Breakfast Muffins

  1. Carol Dickson

    These were my first home-made muffins. I only made them after coming across the recipe when I googled for recipes to use my over-abundance of sweet potatoes that my husband came home with – not sure what he was thinking!

    They are now a regular in my household of two. I keep some in the freezer and visitors love them.

    This is an indestructible recipe. I once undercooked them but didn’t realise for a half-hour or so. I took a chance and put them in a warm oven for 10 minutes and they turned out just great.


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