Batch Prep Breakfast Muffins
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 7 eggs
- 2 tbsp cottage cheese, reduced fat
- Handful of spinach, chopped
- ½ red pepper, finely diced
- Handful of cheddar cheese, grated
- 6 bacon medallions, reduced fat
- 6 English breakfast muffins
Method
- Preheat the oven to 180°C (355 °F)
- In a blender, combine your eggs with 2 tbsp cottage cheese, salt, and pepper. Blend (just a few pulses) to mix without incorporating too much air.
- Take a non-stick muffin tray and add 1 tsp of chopped red peppers, a pinch of spinach, and a sprinkle of grated cheese into each cup. Pour the egg mixture, then bake for 25-30 minutes.
- While the egg bites are baking, air-fry some bacon med allions at 180°C (355°F) for 8 minutes u ntil crispy.
- Once everything’s ready, assemble your breakfast muffin, and finish with your favourite sauce.