Healthy Egg Muffins
Healthy egg muffins are a perfect low carb and low calorie breakfast! These are a really quick easy muffins to whip up. They’re high in protein to fill you up for hours. Low in carbohydrates to stabilise blood sugars, and low calories so you can manage your weight easily! I use a blender to whip up the recipe quickly. Once cooked you can store your egg muffins in the fridge for a couple of days.
Why Are Egg Muffins The Best Breakfast To Lose Weight?
Protein for breakfast is a great way to reduce cravings for sweet foods later in the day because it stabilises you blood sugars for a long period of time. The high protein and healthy fats in eggs, provides optimal nutrition for weight management. Egg muffins combined with other low carb and low calorie ingredients will help you stay energised and feeling satisfied as you go through the day. This combination of nutritious ingredients is a natural hunger buster! You might also like Weight Loss Motivation Blog or Ten Low Carb Diet Tips For Weight Loss.
This is a perfect breakfast to have after a morning workout. The protein in egg muffins will provide the building blocks for muscle growth and maintenance. This recipe contains a little bit of sodium to replenish electrolytes. If you’re not aiming to lose weight, you can have with carbohydrate such as bread to increase the carbohydrate count.
You can eat your breakfast muffin warm or cold, they’re still delicious! You could also have these for an afternoon snack because they’re easy to take with you to work.
Healthy Egg Muffins
Yield 12 muffins
Perfect for a healthy weight loss plan, low carb diet or keto diet. A quick and easy recipe to make for a healthy breakfast and easy to take to work. Perfect post workout meal or mid afternoon snack.
- 200 g Bacon Short Cut is lower in fat
- 250 g Chicken Breast
- 200 g Cottage Cheese Non fat or low fat.
- 50 g Tasty Cheese Reduced fat.
- 1 tsp Vegetable stock powder
- 2 Diced Tomatoes
- 6 Eggs
- 25 g Spinach Frozen or fresh.
- Preheat the oven to 180 degree's Celsius (or 355 Fahrenheit).
- Fry the bacon in a non stick pan and set aside.
- Dice the chicken breast, and cook it in the pan once the bacon is done.
- While the chicken is cooking dice the tomato's, and get all the other ingredients into a blender.
- Once the chicken is ready, add both the chicken and bacon into the blender. You should have all ingredients in the blender ready to blend.
- Blend on high for a minute or two until all the ingredients are well combined. Pour the egg mixture into silicone muffin trays and cook for 30 minutes. Test after 30 minutes with a knife. If it comes out clean they're ready for eating. If not, leave them for another 10 minutes.
Store the muffins in the fridge for up to two days. They actually taste better the next day!
You can vary the ingredients to make different flavours. If you keep the egg, and cottage cheese, you'll be getting a high protein breakfast. You can swap it out for fish, or other meats if that suits you.
Serving Size 1 Muffin
Amount Per Serving
% Daily Value
Total Fat 4.2 g
Saturated Fat 1.7 g
Cholesterol 110.7 mg
Sodium 233.4 mg
Total Carbohydrates 2.3 g
Dietary Fiber 0.02 g
Sugars 0.09 g
Protein 12.1 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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