Breakfast or snack egg muffins

These muffins are high protein, low carb, and ideal as a portable breakfast or snack.

Prep: 15 mins | Cook: 30 mins | Makes 6 muffins | 1 of your 5-a-day (per 2 muffins)

Ingredients

• 4-5 rashers of your choice:
  • Vegetarian Quorn rashers
  • Turkey rashers
  • Bacon medallions
• 100 g mushrooms, finely chopped and lightly fried
• Handful of shredded spinach or greens
• 40 g cheese (cheddar or feta)
• 100 g cottage cheese or quark
• 4 eggs

Optional: Use up any leftover veg (peppers, broccoli, courgette, etc.)

Vegan option: Replace the 4 eggs with 100 g gram (chickpea) flour mixed with 200 ml unsweetened plant milk or water to make a smooth batter. Swap the cheeses for vegan cheeses.

Method

1. Preheat the oven to 200 degrees C (180 degrees C fan)
2. Line the base of a muffin tray with your chosen rashers (Quorn, turkey, or bacon medallions)
3. Add mushrooms, spinach, cheese, and any leftover veg you wish to use
4. Mix cottage cheese/quark with eggs and pour over fillings
5. Bake for 30 minutes until set and golden
6. Cool and store in an airtight container (keeps 3-4 days or freeze up to 2 months)

Nutrition (per muffin, approx.)

Calories: ~110 | Protein: ~10 g | Carbs: ~2 g | Fat: ~7 g | Fibre: ~1 g

Nutrition highlights: High protein, low carb, ideal as a portable breakfast or snack.

Want more tasty, healthy recipes? Find them on my recipes page.