Skinny Breakfast Muffins

There are so many options to have at breakfast, whether you prefer savoury, or opt for sweet! Pancakes, eggs, cereal, pastries, jams, spreads, fruit, yoghurt, avocados, smoothies, meat, cheeses…it really is endless (especially when you go on holiday, wow the buffets are good!!)

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Anyway, in the week G and I usually go for Weetabix or yoghurt with blueberries and banana as it is a quick and healthy option pre work. On the weekend we may enjoy avocado and scrambled eggs, but never usually venture too far away from that unless we go out for brunch. However, going home to Yorkshire last weekend I fancied mixing things up.

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When I’ve researched ‘healthy’ breakfasts online, most articles, blogs or recipes recommend ‘breakfast muffins’ and I’ve never really been that impressed. However, being open to new things, and knowing they were healthy I thought I would give them the benefit of the doubt.

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Breakfast muffins, which I didn’t really know until I made them, are essentially a crust-less quiche/omelette style breakfast that can be tailored quite easily to suit your tastes! Whether you make them for the morning, as an afternoon snack, or mini ones as crudités – you could add broccoli and stilton, tomato, peppers and kale, or cheese and ham. You choose!

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I went for, what I thought to be, a standard yet yummy vegetarian breakfast muffin and I was surprised at how easy and delicious they were. I served them with tomatoes and it was a guilt free breakfast that the whole family enjoyed. I’ll definitely be adding this one to my recipe book!

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Ingredients:

Makes 9 muffins

3 medium mushrooms (finely chopped)
1 small red onion (diced)
½ courgette (grated)
50g low fat cottage cheese
50g feta
2 handfuls spinach
6 eggs
Cooking spray (I use Frylight Olive Oil)

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Method:

– To prepare, preheat the oven to 180° C fan and spray a muffin tray with cooking oil.

– In a large jug crack 6 eggs and whisk, add in crumbled feta and the cottage cheese. Mix and then set aside.

– Spray a frying pan with cooking oil and add the onion, courgette, mushroom and spinach. Cook for a few minutes on low-medium heat until soft.

– Add the vegetables to the jug and mix into the eggs.

– Fill the muffin tray with the mixture, making sure no egg overflows onto the tray.

– Bake in the oven for 20 mins, until the muffins have risen and are brown on top.

– Allow to cool for a couple of minutes before removing carefully with a knife.

– Serve with anything you fancy or enjoy cold as a snack!

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Enjoy!

IH xo

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