Newsletter

As our students head towards exams and the summer heat, it’s important they stay hydrated and energised throughout the day. There has been an increase in dizziness-related presentations to the Health Centre in the mornings. I have been discussing with the students some easy grab-and-go options with students, especially for those who enjoy a morning lie-in. For the rest of the term, the Health Centre will include a recipe in each newsletter with easy, freezable grab-and-go breakfast ideas.

Savoury Breakfast Muffins

Ingredients:

• 4 eggs
• 2 cups self-raising flour
• 1 cup milk
• 125g bacon rashers, diced and rindless
• ½ cup grated tasty cheese
• ½ green capsicum, finely chopped
• ½ onion, finely chopped
• 1 cup fresh corn kernels
• 3 tbsp olive oil
• 1 tsp mixed herbs (to taste)

Method:

1. Place the bacon, cheese, pepper, onion, corn, herbs, eggs, and olive oil in a bowl. Mix together well.
2. Add the flour and mix, then add the milk and mix well. Mixture should be slightly runny.
3. Spoon the mixture into prepared muffin trays.
4. Bake at 180°C for 20-25 minutes, until golden brown.

These muffins can be frozen for up to 3 months and are an excellent grab-and-go option.

Jodie Laube RN
College Nurse