breakfast muffins

These versatile, slimming friendly Breakfast Muffins will get your day off to a great start - perfect if you&#039;re counting calories or following a plan like Weight Watchers.

Breakfast Muffins | Slimming &amp; Weight Watchers Friendly

eggs

g very low fat cottage cheese with chives

bacon medallions (diced)

courgettes (grated)

mushrooms (finely chopped)

red onion (finely chopped)

spinach

Low calorie cooking spray

Pre-heat

Spray

Spray 9 muffin trays with low calorie cooking spray.

Beat

Beat together the eggs and cottage cheese.

Lightly fry the bacon, grated courgette, mushrooms, red onion and spinach in a pan with a couple of sprays of low calorie cooking spray.

Mix this with the egg mixture and pour into the prepared muffin trays.

Cook

Cook at 200°C for about 20 minutes until set and golden.

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Preheat oven to 200°C

Spray 9 muffin trays with low cal cooking spray

Beat the eggs and cottage cheese

Fry the bacon, grated courgette, mushrooms, red onion and spinach in a pan lightly with low cal cooking spray

Mix it with the egg mixture and pour into the muffin trays

Cook at 200°C until set and golden

Breakfast Muffins - Pinch of Nom

Delicious and Healthy Breakfast Egg Muffins. Simple recipe, great taste. Low carb and high in protein. Perfect as a full meal or filling snack.

Low Carb Breakfast Egg Muffins (25 Minutes, Vegetarian)

bell pepper, red

spring onions

spinach ((or any green leaves))

cheddar cheese ((grated; other cheese is fine too))

salt

hot sauce ((or 1 tsp curry powder))

Preheat the oven to 200°C/ 390°F.

Wash and dice the bell pepper and onions. and put them in a large mixing bowl.

Wash the spinach, lightly chop it and add it to the bowl as well.

Add the eggs and salt. Mix well. Pro tip - crack the eggs separately before adding. That way if you get a dodgy one, it won’t ruin the whole meal.

Mix in the cheese to the batter.

Add some hot sauce or curry powder.

Grease the muffin tin with oil and kitchen paper/baking brush and pour the egg mixture evenly into the muffin slots. (If you think they might still stick to the pan use some muffin cups or cut out some baking paper and to use as cups - definitely saves time on doing the washing up ;)

Pop the tray into the oven for 20 minutes or until the tops are firm to the touch.

Bon Appetit!!

https://www.youtube.com/watch?v=l0E4MLktV0E

Delicious and Healthy Breakfast Egg Muffins. We've put together our 4 favourite creations. Low carb and high in protein. Perfect as a full meal or filling snack.

CHAPTERS:
00:00 - Start
00:42 - Italian Style
03:28 - Bell Pepper Spicy
05:15 - High Protein Smoked Tofu
06:37 - Asian Style

More info on the recipe (+ print option):
https://hurrythefoodup.com/low-carb-egg-breakfast-muffins/

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Breakfast Egg Muffins - 4 Ways! | Healthy & Ready in 25 mins

Spinach Egg Muffins with Cheese are quick, simple and make a perfect grab and go breakfast for busy mornings. Best of all,  this recipe is easy to customize and the egg cups are low in carbs, keto friendly and packed with protein.

Spinach Egg Muffins with Cheese

sea salt

black pepper

garlic powder

basil

Parmesan cheese (plus more for topping)

Preheat oven to 400 F. Line a 12 count muffin pan with silicone liners or coat with non-stick cooking spray. Set aside.

In a large 4 cup measuring cup or mixing bowl, crack in eggs and whisk together with salt and black pepper.

Whisk in garlic powder and basil until combined. Stir in spinach and cheese. Divide evenly into muffin cups filling each about 2/3 full.

Sprinkle with more cheese if desired. Bake in preheated oven for 12-15 minutes, or until set.

These vegan savory muffins are stuffed with juicy tomatoes, sweet corn, caramelized onions, and seasoned with Italian herbs. They are delicious and perfect to be served for breakfast, packed in the lunch box, or enjoyed as a snack at any time of the day.

Vegan savoury muffins

red onion (thinly sliced)

cooking oil

sugar

whole wheat flour

all purpose flour

baking powder

baking soda

tbsp mixed Italian herbs

Salt

tomatoes

sweet corn kernels (fresh/ frozen/ canned)

spring onion (both white and green part)

soy milk/ any plant-based milk

apple cider vinegar

Heat 1 teaspoon oil in a pan and add sliced onion. Add sugar, salt, and saute until the onion gets caramelized.

Take soy milk in a bowl and add apple cider vinegar. Mix and keep aside for a few minutes or until the milk curdles.

Mix both the flours, baking soda, baking powder, pepper, salt, and Italian herbs in a bowl.

In another large bowl mix curdled milk and oil. Add the dry ingredients and mix well.

Add caramelized onion, tomatoes, corn, and spring onion. Mix.

Put the muffin batter in muffin molds and bake in a pre-heated oven at 180°C for around 25 minutes or until they clear the toothpick test.

Allow to cool on a cooling rack and then unmold. Enjoy!

Banana Carrot Muffins are like banana muffins combined with carrot cake! A quick and easy breakfast or snack option with a serving of fruits and veggies hidden inside. 

Banana Carrot Muffins 

carrots

medium ripe bananas, mashed

yogurt

vanilla

all-purpose flour

cinnamon

nutmeg

Preheat the oven to 350 degrees and prepare...

Preheat the oven to 350 degrees and prepare a 12 cup muffin tin with paper liners or grease and flour.

In a large mixing bowl, finely grate one...

In a large mixing bowl, finely grate one cup of shredded carrots. Add the 2 bananas and mash them well.

Add the oil, yogurt, eggs, vanilla extract and...

Add the oil, yogurt, eggs, vanilla extract and sugar to the carrots and bananas and mix well.

To this mixture, add the flour, baking soda,...

To this mixture, add the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Lightly stir just the top of the dry ingredients to mix them together before combining the dry ingredients with the wet. Stir the muffin batter just until everything is combined. Do not overmix. 

Fill each cup of the muffin tin ¾...

Fill each cup of the muffin tin ¾ full. Bake the muffins for 22-25 minutes or until the muffin tops are domed and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for a few minutes or until they are cool enough to easy handle and remove from the pan to cool completely. 

https://mediavine-res.cloudinary.com/video/upload/odlvz3dayb1xvrtl8w8w.mp4

If you combined a moist and fluffy banana bread muffin with carrot cake, you’d make these babies, Banana Carrot Muffins!

Carrot Banana Muffins

Bacon Hashbrown Muffins are the perfect portable breakfast!  You get hash browns, bacon and eggs in one grab &#x27;n go muffin.

Bacon Hashbrown Muffins

oz shredded hash brown potatoes (thawed)

bacon (diced)

tbsp finely diced red bell pepper

tbsp finely chopped onion

eggs (beaten)

cheddar cheese

tbsp oil

tsp pepper

Preheat oven to 375 degrees F. Spray a regular-sized muffin pan (6 muffins) very well with non-stick spray.

Heat the oil in a heavy skillet and saute the bell peppers and onions until tender.

Place thawed potatoes in a large bowl. Add the bacon, cheese, sauteed peppers and onions, beaten eggs, salt and pepper. Mix well.

Place in prepared muffin pan, using about 1/3 cup per muffin cup. Press down firmly in the pan.

Bake at 375 degrees F for 25-30 minutes, or until tops are golden brown.

Remove from oven and let cool on rack 10 minutes. Run a knife around the edge of each muffin to remove.

Serves 3 (2 muffins each). Makes 6 muffins

These savory muffins are perfect for breakfast or brunch, or served as a compliment to soups and stews.

Ham and Cheese Breakfast Muffins

white whole wheat flour (or substitute all-purpose flour)

cayenne pepper

milk (buttermilk may be substituted)

olive oil (or vegetable oil)

ham, diced (about 1 1/3 cup diced)

cheddar cheese (or monterey jack, provolone,

Hummingbird Muffins

olive oil

eggs (lightly whisked)

vanilla extract

banana

pineapple

rapadura sugar +

spelt flour

flour

bicarbonate of soda

sea salt flakes

cardamom

pecans

cream cheese

Preheat oven to 190°C (170°C fan-forced)/ 374°F (338°F fan-forced).

Add olive oil, egg, vanilla, banana, pineapple and sugar to a large bowl. Mix well with a large wooden/silicone spoon until thoroughly combined.

Add spelt flour, plain flour, bicarbonate of soda and salt. Mix with a wooden/silicone spoon until just combined and lumpy.

Grease nine holes of a muffin pan with butter/olive oil or line the holes with paper cups.

Mix ground cinnamon, cardamom and nutmeg in a small bowl.

Spoon batter in each of the muffin holes/paper cases until two-thirds full. Top each muffin with pieces of pecans. Add a couple of tiny dollops of cream cheese on top. Sprinkle with the spice mix and extra sugar.

Bake in the preheated oven for approximately 18-20 minutes until golden and risen. Turn off the oven and let the muffins crisp up in the hot oven for another 3-4 minutes. Remove from the oven and cool slightly. If you had spooned the batter directly into the muffin pan without using paper cases, the muffins will have shrunk away from the sides and are ready to be unmoulded easily and gently.

Enjoy warm or store in a lidded glass container in a cool corner of your kitchen for up to 4 days. Muffins can also be frozen in individual ziplock bags or a large freezer-safe container, separated by baking paper for up to a month.

These freezer-friendly Egg Muffins are made with eggs, cheese, bacon, spinach, onions, and bell peppers. An easy make-ahead recipe, they only take a few minutes to throw together. These breakfast muffins are delicious, healthy and nutritious, perfect for busy mornings!

Freezer-friendly Egg Muffins

Non-stick cooking spray

bacon

baby spinach (roughly chopped)

red bell pepper (diced)

onions (diced)

cheese cheese

pepper

Preheat oven to 350°F (180°C). Spray a 12-cup muffin pan with non-stick oil spray and set aside.

Wash, dry and dice red bell pepper and onions. Dry spinach and chop it roughly.

Add cooked bacon, red bell pepper, onions and spinach in each muffin tin, about 2/3 full. (Divide evenly among greased muffin cups.)

In a large measuring cup, whisk eggs and season with salt and pepper. Mix until well combined. (I recommend using a measuring cup for easy pouring.)

Add in the egg mixture and fill each muffin tin 3/4 full. Sprinkle cheddar cheese on top.

Bake for about 20 minutes or until a toothpick inserted in the center comes out clean.

As soon as you take the muffins out from the oven, run a small spatula around the edges of each muffin to loosen.

Remove them from the muffin tin. Serve warm immediately or freeze for meal prep.

How to cook egg muffins:

Let baked egg muffins cool down completely.

Wrap them in plastic wrap individually and place them in a freezer-safe zip-lock bag. (They’ll last for up to 3 months when stored properly in the freezer.)

How to freeze egg muffins:

The perfect healthy breakfast for Easter sunday! Vegan, wheat-free, nut-free and free from refined sugars. These delicious muffins taste just like mini carrot cakes.

Healthy Carrot Cake Muffins (Vegan)

tbsp ground flaxseed + 2 tbsp water

orange juice

orange

coconut oil, melted

agave syrup

tsp baking powder

tsp bicarbonate of soda

tsp ground cinnamon + extra for topping

tsp ground mixed spice

carrots, approx 2 medium carrots

raisins

Coconut sugar sugar,

Preheat the oven to 180c. and line a...

Preheat the oven to 180c. and line a muffin tin with 12 muffin cases.

Make the flax egg replacer by stirring together...

Make the flax egg replacer by stirring together the ground flaxseed and water until it turns to a thick, gel-like consistency.

Add the flax egg to a large mixing...

Add the flax egg to a large mixing bowl with the orange juice, zest, coconut oil and agave syrup.

Next add the flours, baking powder, soda, salt...

Next add the flours, baking powder, soda, salt and spices. Stir until well combined.

Gently fold in the carrots and raisins.

Spoon the mixture evenly into the muffin cases...

Spoon the mixture evenly into the muffin cases and sprinkle some coconut sugar and cinnamon on top.

Bake for 20 minutes or until dark golden...

Bake for 20 minutes or until dark golden brown and a toothpick inserted in the middle comes out clean.

Leave to cool in the tin for 5...

Leave to cool in the tin for 5 minutes and then transfer to a wire cooling rack to cool completely before serving.

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Top Tags

Breakfast Muffins | Slimming &amp; ...

Breakfast Muffins | Slimming &amp; ...

Low Carb Breakfast Egg Muffins (25 ...

Spinach Egg Muffins with Cheese

Vegan savoury muffins

Banana Carrot Muffins

Bacon Hashbrown Muffins

Ham and Cheese Breakfast Muffins

Hummingbird Muffins

Freezer-friendly Egg Muffins

Healthy Carrot Cake Muffins (Vegan)

Egg Potato Muffins

GOOD BREAKFAST VEGGIE MUFFINS

Bacon and Egg Breakfast Muffins

Peach Macadamia Nut Muffins

Up-and-go breakfast muffins!

Healthy Breakfast Muffins

Whole wheat pancake mini muffins

Muffins with Pancake Mix

Chocolate Chip Tahini Banana Muffin...

Healthy Blueberry Muffins

English Muffins

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Healthy Muffins for Kids

Healthy Morning Glory Muffins Recip...

Whole Cinnamon Breakfast Muffins

Oat Flour Muffins (Vegan, Oil-Free)

Easy Cinnamon Muffins Recipe

Carnivore Breakfast Muffins (with 5...

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The most viewed breakfast muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Breakfast Muffins | Slimming & ...

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