By Nicola Dewey The 1:1 Diet Consultant
STEP 2 Egg and Bacon Breakfast Muffin
6 steps
Prep:10minCook:25min
Try these tasty muffins for a special Mother’s Day breakfast. And because they’re non-messy finger foods, you can even have a lie in and enjoy them in bed. Bliss!
Updated at: Thu, 17 Aug 2023 13:46:54 GMT
Nutrition balance score
Unbalanced
Glycemic Index
24
Low
Glycemic Load
2
Low
Nutrition per serving
Calories221.8 kcal (11%)
Total Fat11.3 g (16%)
Carbs7.4 g (3%)
Sugars4.2 g (5%)
Protein21.9 g (44%)
Sodium733.1 mg (37%)
Fiber1.7 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
Instructions
Step 1
Preheat the oven to 190°C, gas mark 5.
Step 2
Lightly spray a frying pan with oil and set over a medium heat. Add the bacon, spring onions and red pepper and cook for 4–5 minutes until they start to soften. Stir in the spinach and remove the pan from the heat.
Step 3
Lightly brush 6 non-stick muffin pans with oil and divide the vegetable mixture between them.
Step 4
Beat the eggs and milk together in a jug. Stir in the chives and cottage cheese, and season with salt and pepper. Pour over the vegetables in the muffin pans.
Step 5
Bake in the preheated oven for 20–¬25 minutes until set, golden brown and firm to the touch.
Step 6
Eat 2 warm or leave to cool and store in an airtight container in the fridge to eat later or the following day.
View on one2onediet.com
↑Support creators by visiting their site 😊
Notes
3 liked
0 disliked