FULL ENGLISH BREAKFAST MUFFIN CUPS
Egg muffin cups offer up a brilliant recipe that you can batch cook to create healthy snacks or eat as a high protein low carb breakfast to power you through the working week. We love to cook these up on a Sunday and pop them into the fridge to last you all week long.
In this recipe, we’ve taken everyone’s favourite breakfast, the Full English and created these low fat, low carb, high protein snacking alternatives to get your fix, without the unnecessary fat and calorie content.
Each muffin contains just 54 calories, less than 1g of fat, 2g of carbs and 10g of protein!
So what have we switched up…
Two Chicks – We’ve switched up full eggs, for the Two Chicks Egg White mixture. High in protein, free-range, fat-free, 70% fewer calories….do we need to go on?! A great way to get your morning protein hit conveniently, just skip the yolk.
Grated Protein Cheese – The most convenient to use from our Eatlean range, our Grated Cheese is perfect to sprinkle on top of recipes for that extra burst of taste and protein hit. The cheese makes these muffins taste even more indulgent, and who doesn’t want cheese in their muffin cups!
Spray a muffin tray well with FryLight
In a bowl whisk together the eggs and then divide evenly between to the muffin cups
Cook through the following ingredients – Bacon, Sausage, Mushrooms.
Add them to a bowl along with the chopped tomatoes and Grated Protein Cheese and mix together well.
Divide the ingredients between the muffin cups, then pop the tray into the oven and cook for 20 minutes until cooked through. Enjoy!
|12 Servings per container|
|Serving size||1 Muffin|
|Amounts per serving|