Low Carb Egg Breakfast Muffins

Try this delicious breakfast muffins  recipe for  a veggie packed breakfast. These muffins are vegetarian (unless you choose to add cooked bacon or prawns), low carb, full of vitamins and make a great start to the day.

breakfast muffins

Breakfast muffins

INGREDIENTS

  • 1 bell pepper (your favourite colour)
  • 3 spring onions
  • 4 little cherry tomatoes/one normal tomato
  • 6 Eggs
  • A good pinch of salt (about ¼ to ½ tsp)

Optional – these all go great with this recipe..
Add whatever you fancy!

  • 2 slices cheese; around 50g (eg. cheddar)
  • Handful spinach/green leaves
  • 2-3 splashes of hot sauce or curry powder

You will also need a 12 hole muffin tin

INSTRUCTIONS

  1. Preheat the oven to 200°C/ 390°F.
  2. Wash and dice the pepper, onions and tomatoes and put them in a large mixing bowl.
  3. Add the eggs and salt and mix well.
  4. Optionally add some hot sauce, curry powder…whatever you like. Hot sauce is great!
  5. Grease the muffin tin with oil and kitchen paper/baking brush and pour the egg mixture evenly into
    the muffin slots.
  6. If you’re so inclined then layering some cheese over the top of each muffin before they go into the oven is a delicious addition! You can also mix in the cheese to the batter.
  7. Pop the tray into the oven for 15-18 minutes or until the tops are firm to the touch.

Pop out the breakfast muffins and eat them hot or cold – delicious!

breakfast muffins

Bon Appetit!! 

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2nd December, 2016