Breakfast recipes ideas to put a spring in your step

BAKED SPINACH AND FETA FRITTATA
Prep time: 15 minutes
Cooking time: 40 minutes
Serves: 4–6
Difficulty: Easy

INGREDIENTS
2 tbsp oil
1 onion, chopped
2 tomatoes, chopped
2 cups spinach, chopped
8 eggs
¼ cup cream
¼ tsp salt
⅛ tsp pepper
⅓ cup grated Cheddar
1 wheel feta, crumbled
To serve
2 tbsp micro herbs (optional)

METHOD
1. Preheat the oven to 180°C and grease a 20 × 20 cm square baking tin or casserole dish.
2. Heat the oil in a pan over medium heat and fry the onion until soft and translucent, about 5 minutes. Add the tomatoes and fry for a further 3 minutes.
3. Stir in the spinach and fry until wilted, then set the filling aside to cool slightly.
4. In a large bowl, beat the eggs until fluffy. Mix in the cream, and season with salt and pepper.
5. Stir in all the Cheddar and half the feta. Mix the cooked vegetables into the egg mixture and pour into the baking tin.
6. Bake for 25–30 minutes until cooked through and set in the middle.
7. To serve, cut the frittata into slices, crumble over the remaining feta and top with fresh micro herbs.

STICKY BACON FRENCH-TOAST MUFFINS
Prep time: 15 minutes
Cooking time: 50 minutes
Makes: 12 muffins
Difficulty: Easy

INGREDIENTS
For the sticky bacon
200 g streaky bacon
2 tbsp golden syrup
For the French toast
8 eggs
1¾ cups milk
2 tsp cinnamon
1 loaf bread,
cut into thick chunks
1 tbsp sugar
To serve
¼ cup golden syrup
Handful fresh mint (optional)

METHOD
For the sticky bacon
1. Preheat the oven to 220ºC and line a baking tray with baking paper.
2. In a bowl, toss the bacon with the golden syrup until well coated. Place the bacon in a single layer on the tray and roast for 10 minutes.
3. Turn the bacon over, baste with syrup drippings and roast for another 10 minutes or until crispy. Remove from the oven and allow to cool slightly before chopping into pieces.
For the French toast
1. Reduce the oven temperature to 180°C. and grease a 12-cup muffin tray.
2. Place the eggs, milk and 1½ tsp cinnamon in a large bowl and whisk until combined. Soak the chunks of bread in the egg mixture for about 30 seconds, then pack them into the muffin trays.
3. In a small bowl, mix the remaining cinnamon with the sugar. Sprinkle the cinnamon sugar mixture over the French- toast muffins and bake for 25–30 minutes or until cooked through.
4. To serve, top the muffins with the sticky bacon, drizzle over more golden syrup and finish off with a sprig of mint.

STRAWBERRY AND BANANA CHIA SEED PUDDING
Prep time: 15 minutes
Setting time: Overnight
Serves/Makes: 4–6
Difficulty: Easy

INGREDIENTS
1 cup milk
1¼ cup plain yoghurt
2 tbsp honey
1 tsp vanilla essence
¼ cup chia seeds
1 cup strawberries, chopped
1 banana, chopped
To serve
4 strawberries, quartered
¼ cup almonds, chopped

METHOD
1. In a large bowl, mix together the milk, yogurt, honey and vanilla until well combined, then whisk in the chia seeds.
2. Cover the bowl and chill in the refrigerator overnight.
3. In the morning, remove from the fridge and stir well.
4. Place the strawberries and banana in a food processor and blend until smooth then mix it into the chia yoghurt.
5. To serve, spoon the yoghurt into bowls and top with quartered strawberries, chopped nuts or a sprinkle of muesli.

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