High Protein Breakfast Muffins for Fat Loss & Strength | Delicious Breakfast Egg Muffin Recipe
AMAZING Breakfast Egg Frittata Muffins. Help Weight Loss and preserve Muscle Mass with these DELICIOUS High Protein Muffins!
These are also Keto Friendly, and I have included a recipe tweak to make them even higher fat for the Keto disciples out there!
Breakfast is the most important meal of the day, (no matter when you eat it). So the first thing you should eat, to start your day right, to satisfy you, to stave off hunger, to keep your blood sugar in check, and to keep your body in a fat-burning mode, is to eat a high protein, nutrient dense breakfast!
Here I will show you how to make delicious Tomato and Mushroom Egg Frittata Muffins in less than 25 mins! (I also give a couple of other options for different flavours too!
Maybe you’d like to try a Bacon and Cheddar version for the Keto disciples among you? Or how about a Pepper and Chorizo version? They’re so versatile and easy to make!
Ingredients:
- 10 Large Eggs (or 12 medium)
- 1 Small Onion (diced) or 2tbsp of pre-diced frozen onion
- Garlic or Garlic Salt
- Pepper
- Olive Oil (to grease the muffin tin)
- 12 Cherry Tomatoes cut in half
- Mushrooms (I used 4 smallish Chestnut Mushrooms, sliced)
Method:
- Pre-heat oven to 350ºF or 180ºC
- Mix the eggs and Onion in a large mixing bowl
- Add the Garlic Salt and Pepper to taste
- Whisk until well combined
- Lightly oil a muffin tin with olive oil
- Spoon the egg mixture in to the tins, filling around 2/3rds of the way up.
- Add two halves of tomato and some of the mushrooms in to each tin
- Place in the oven for 15-20 mins
- Leave to cool slightly before removing from the tin with a narrow spatula
If you are refrigerating the muffins, ensure you leave them to cool completely before doing so.
These are suitable for freezing also.
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