Once I decided to reduce the sugar and start eating real, unprocessed food I soon realised that breakfast was going to be a challenge. Finding something else to eat rather than cereal or my favourite yoghurt, granola and maple syrup combo was difficult. However these mini breakfast egg muffins have really worked for me. They are super easy, can be made in a silicone muffin tray and frozen.
I like to make a batch of them and then reheat them in the morning for about 5 minutes in the oven at 180c (microwave for 40 seconds) or I also like to eat them cold.
For the kiddies I play down the veggies a bit and try to make them a little less green looking. In fact I asked my daughter what she would like in it – spring onions, bacon and mushrooms was her choice. I’m happy with that and so was she.
The best thing about these babies is that when I have eaten a couple of them for breakfast I am full until lunchtime. No midmorning slice of cake or raids on the biscuit barrel.
- Coconut oil for greasing the tin
- 8 eggs
- 250g of raw vegetables (mushrooms, courgettes, etc)
- 6 slices ham or 4 rashers bacon, diced
- 3 spring onions, sliced
- Freshly ground black pepper
- Preheat the oven to 180c and grease a 12 cup muffin tray.
- Beat the eggs in a large bowl.
- Finely chop up the vegetables.
- Add to the veggies and chopped ham to the eggs.
- Stir in the spring onions and pepper.
- Add spoon the mixture into the muffin tray. Bake for 12-15 minutes. Eat while warm.
- You can freeze these too.
I hope you like this recipe and give it ago. If you would like to see more of my recipe ideas and general chit chat about how I am tackling mine and my families diet please hope over to Facebook and join our conversation there.
Thanks for reading.
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