The Brinner Cupcake

Sometimes dinner is not well thought out. Sometimes you can’t be effed with anything major and you just want something that everyone will eat. But you want it to be healthy.

Enter the Brinner Cupcake. I saw people mention ‘brinner’ on another FB page. It’s basically breakfast for dinner. I love it! And it happens often here – bacons and eggs or pancakes I can think of, off the top of my head.

My husband has told me to blog this recipe (I think so I remember how to make them again!)

Print Recipe

The Brinner Cupcake

Servings

Ingredients

• Four small grated zucchini
• 1 slice of bacon chopped (it’s all I had, go nuts if you’ve got more)
• 180 g tin tuna
• 2 spring onions sliced
• 5 eggs
• Tin of kidney beans
• 1 cup wholemeal spelt flour
• 1/3 cup olive oil
• Two handfuls of grated cheese
• Really good shake of salt

Optional additions:

• crumbled feta
• sundried tomato
• chopped olives

Servings Ingredients Four small grated zucchini 1 slice of bacon chopped (it’s all I had, go nuts if you’ve got more) 180 g tin tuna 2 spring onions sliced 5 eggs Tin of kidney beans 1 cup wholemeal spelt flour 1/3 cup olive oil Two handfuls of grated cheese Really good shake of salt Optional additions: crumbled feta sundried tomato chopped olives

Instructions

1. Put it all in a bowl, reserving one handful of grated cheese, and mix until thoroughly combined. Spoon into greased cupcake tin (made ten for us) and then top with remaining cheese. Put in oven at 180degrees for twenty minutes.
2. Serve with a salad (or not….!)

Recipe Notes

Any leftovers would make an awesome leftover lunch or breakfast the next day. Or even make a batch and freeze them to pull out for meals during the week.

How about that for a lazy dinner winner, the family devoured it.

What’s your favourite lazy dinner or Brinner??

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