Cracking good Recipes

Can be pre-made and served hot and cold. Perfect to add to lunchboxes or for entertaining.

1. Set your oven to 180°C (350°F) and grease a muffin tin lightly with olive oil.
2. Finely chop the spinach, red onion, fresh parsley, and fresh chives.
3. In a small pan, sauté the spinach and red onion with a drizzle of olive oil until softened (about 2-3 minutes). Set aside to cool.
4. In a large bowl, pour Sunny Queen Farms Ready-To-Pour Odd Egg Mix, add the grated cheese, sautéed onion, parsley, and chives, season with salt and pepper and mix well.
5. Evenly pour the egg mixture into the greased muffin tin, filling each cup about ¾ full.
6. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg muffins are fully cooked and slightly golden on top.
7. Let the muffin bites cool for a few minutes, then gently remove them from the tin.
8. Enjoy as a quick breakfast or a healthy snack!

Shake up your breakfast option with this recipe!

1. Toast thick cut sourdough until golden brown.
2. In a bowl, pour Sunny Queen Farms Scrambled Egg Mix.
3. Cook the egg mix in a non-stick pan over medium heat until scrambled and set.
4. While the eggs cook, slice avocados and drizzle with lemon juice to prevent browning.
5. Crumble goat cheese into small pieces.
6. Once eggs are cooked, season with salt and pepper to taste.
7. On each slice of sourdough, layer scrambled eggs, sliced avocado, and crumbled goat cheese.
8. Drizzle with extra virgin olive oil.
9. Top with rocket and spinach leaves.
10. Sprinkle dukka over the top.
11. Serve immediately.

Enjoy hot or cold- great for lunchbox snacks

1. Preheat oven to 180°C (350°F); grease a 12-cup muffin tin.
2. Cook spaghetti as per package instructions; drain and let cool.
3. In a large bowl, mix tomato paste, passata, grated cheese, and chopped basil.
4. Season with salt and pepper, then add Sunny Queen Farms Ready-To-Pour Odd Egg Mix and stir well.
5. Divide spaghetti evenly into the muffin cups, forming nests.
6. Pour egg and tomato mixture over each nest and top with extra cheese.
7. Bake for 15-20 minutes until set and golden.
8. Cool slightly, remove from tin, garnish with basil, and serve.

Enjoy this sweet treat!

1. Preheat oven to 160°C (320°F).
2. Mix crushed biscuits with melted butter; press into a springform pan base and bake for 10 minutes. Cool.
3. In a large bowl, beat cream cheese and sugar until smooth.
4. Add thickened cream, lemon zest, lemon juice, and vanilla; mix until creamy.
5. Pour filling over the biscuit base; bake for 40-45 minutes until set but slightly wobbly. Cool and refrigerate for 2 hours.
6. In a clean bowl, beat egg whites with cream of tartar to soft peaks.
7. Gradually add caster sugar, beating to stiff, glossy peaks.
8. Spread meringue over cheesecake, creating peaks; lightly brown with a torch or under a hot grill.
9. Slice and serve.