If you’re not much of a morning person, and you're constantly rushing out the door and skipping breakfast, then these breakfast egg muffins are the perfect solution for you! This convenient breakfast recipient is tasty, nutritious, simple to make, and low calorie! All you have to do is create a large batch of them, store them in your fridge and either enjoy them cold, or heat them up in the microwave for 15 seconds!
Along with the benefits listed above, these egg muffins can be completely adapted to suit your personal taste by adding additional ingredients. We have tried many variations, but our favourite is simple- ham, cheese, and onion.
Breakfast Egg Muffin Recipe
- Creates 10
- Prep 5 mins
- Cook time – 20 mins
- Lasts 3-5 days
- Can be frozen
Ingredients
- 5 whole eggs
- 5 egg whites
- 30g of 50% fat cheese (grated)
- 1 medium onion (diced)
- 2 slices of thin ham (cut into small pieces)
- 1 calorie cooking Spray
- Salt & pepper to taste
Method
- Preheat oven to 200o
- Whisk eggs in a large bowl until they are well beaten
- Add cheese, ham, onion, salt and pepper to the bowl and mix
- Spray a muffin tray with cooking oil
- Evenly pour the mixture into the muffin tray
- Cook for 20 minutes. After 20 minutes check if cooked, if they are take them out. If they are not, continue to cook and check every few minutes.
These can also be frozen, so to be more efficient you can double up the ingredients and freeze the ones you are not going to use. If you take them out of the freezer the night before and put them in the fridge, they will be defrosted the following morning.
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