Breakfast muffins with tofu, tuna and zucchini
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180 g tofu natural 1 pk zucchini 80 g tuna in olive oil (canned) 1/2 pk onion 100 g hard cheese (grated) 25 g sun-dried tomatoes 1 tsp olive oil for sautéing the onion salt, pepper black ground
Simple recipe for a tasty breakfast.
Squeeze the tofu and thoroughly discard the water. Crumble in a bowl.
Peel and coarsely grate the courgette, squeeze out the water and add to the tofu.
Cut the onion finely, fry in oil until golden brown and add to the mixture in the bowl.
Finally, add the drained tuna from the oil, grated cheese and chopped sun-dried tomatoes. Season with salt and pepper and mix lightly.
Fill silicone baking cups or muffin tin holes with the hot mixture. Use a spoon to press the mixture well and put it in the oven.
Bake at 175°C for about 20 minutes. Carefully remove the baked muffins, transfer to paper cups or serve directly on a plate. Enjoy!