healthy breakfast muffins

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

eggs

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

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https://hurrythefoodup.com/low-carb-egg-breakfast-muffins/

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

These blueberry muffins are one of our favorite healthy muffin recipes!

Healthy Muffin Recipes: Blueberry Muffins

whole wheat pastry flour*

flour

almond flour

aluminum free baking powder

cinnamon

almond milk

extra-virgin olive oil (or any neutral oil)

cane sugar

vanilla extract

lemon oil (optional)

blueberries ((fresh

Preheat the oven to 400°F and grease a 12-cup muffin tin.

In a medium bowl, combine the flours, baking powder, cinnamon, and salt.

In a large bowl, vigorously whisk together the almond milk, olive oil, eggs, sugar, vanilla, and lemon oil, if using.

Dust the blueberries with ½ teaspoon flour and toss to lightly coat them. This will prevent them from sinking to the bottom of the muffin cups.

Pour the dry ingredients into the bowl of wet ingredients and stir to combine. Gently fold in the blueberries. Use a 1/3-cup measuring cup to scoop the batter into the muffin cups. Bake for 17 minutes or until the muffin tops spring back to the touch.

Healthy Breakfast Blueberry Oatmeal Muffins! These healthy blueberry breakfast muffins are flourless, refined sugar-free and super delicious. They&#x27;re a great meal prep breakfast to have on the go, they&#x27;re not too sweet, but can also go as a dessert when you crave one! Store in the fridge to keep them fresh longer.

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Low Carb Breakfast Egg Muffins (25 ...

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