Egg muffins are quick and easy to make as well as being jam packed with goodness. Eggs are a fab source of protein and with a mixture of veggies thrown in, you’ll be well on your way to 5 a day. Protein is vital for muscle growth and repair (brilliant after a training session) and will keep you feeling fuller for longer. Keep the bread for the base and you’ve got a good source of carbohydrates to give you plenty of energy.
The muffins are perfect for breakfast or a quick snack during the day. Make a batch and just pop into the microwave for about 20 seconds or eat cold. Keep them in the fridge and eat within 3 days.
Feel free to change the ingredients to suit you. Whatever you have in the fridge works! Salmon and broccoli add iron and omega 3’s. Or a few handfuls of spinach/ kale increases the nutritional value even more. Experiment and find your favourite.
Ingredients (makes about 8 egg muffins):
- 3 eggs
- Dash of milk
- 2 tablespoons grated cheese
- Pinch of salt and pepper
- 1/2 red onion (fined chopped)
- 2 tablespoons sweetcorn
- Half a pepper
- A couple of slices of ham (chopped)
- A handful of baby tomatoes (chopped)
- 4 slices wholemeal/ rye bread (optional)
Method:
- Break the eggs into large mixing bowl and add milk, salt and pepper
- Chop up all the veggies, grate cheese, etc.
- Add to the mixing bowl and give it good mix
- Squash the wholemeal/ rye bread as flat as possible and use a cookie cutter (or a tin) to cut out circles.
- Grease cake tray and put bread circles into bottom of each one
- Spoon rest of mixture over the top
- Bake for about 15 mins at 180 degrees and enjoy!