Sunday, 1 January 2017

Breakfast Egg Muffins

These muffins are scrummy, satisfying and easy peasy to make. Perfectly transportable, low carb and packed full of protein. Under 100 calories each so perfect for breakfast, lunch or even a snack, when ever really. I take then to work in a air tight container and have them for breakfast when I am strapped for time in the morning or as a mid morning snack. The only one thing you have to watch out for is spinach in your teeth, never a good look.  Enjoy warm or cold. 
 You will need
 4 eggs
3-4 button mushrooms or two normal size mushroom chopped up small
100g cottage cheese
1 slice of ham chopped
a small amount of feta crumbled
A dozen spinach leaves 

-Preheat your oven to approx. 180
-Lightly grease your muffin tray with coconut oil. I used olive oil on my first attempt and it burnt the base and edges.
-Cook the chopped mushrooms in oil or coconut oil until softened
-Crack and beat the eggs in a bowl adding the cottage cheese
 -Add your mushrooms, feta and spinach leaves and mix together
 -Add your mixture equally to the muffin tray cook for 20 - 30 minutes  

I found the best way to ensure that my muffins were roughly even was to pour a little of the egg mixture first and add fork in the other ingredients. This way I didn't have to much on one and none in the other. Also if your spinach has long stalks, give these a snip as they can burn easily if they are poking out.

 You can make variations of this Egg muffin by adding different ingredients like bacon, peppers, tomatoes.   

Natasha Ann