If you are always in a rush in the morning, but want to start the day in a healthy way that not only balances your blood sugar, but keeps you full until lunchtime, then these muffins are perfect.
Batch cook ahead of time and freeze for when you need them.
Ingredients
· 1 tbsp olive oil
· 1 red pepper , finely chopped
· 2 spring onions , sliced if tolerated
· Half punnet of mushrooms (optional)
· 4 slices chopped ham (optional)
· 6 large eggs
· 1 tbsp milk alternative
· 50g cheddar or vegan cheddar
· small handful of chives , chopped (optional)
· STEP 1
Heat the oven to 200C/180C fan/gas 4. Brush half the oil in an 8-hole muffin tin. Heat the remaining oil in a frying pan and add the mushrooms, pepper and spring onions. Fry for 5 mins. Set aside to cool.
· STEP 2
Whisk the eggs with the milk, and half the cheese in a bowl. Add the cooked veg and ham if using. Pour the egg mixture into the muffin holes and top each with the remaining cheese and a few chives, if you like. Bake for 15-17 mins or until golden brown and cooked through.
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