Healthy Breakfast Muffins

Since we are now on the subject of muffins (see last week’s recipe for Keto Blueberry Muffins with Blueberry Compote here), we might as well share another one of our favourite breakfast muffin recipes with you.

These muffins can be made the day before – this means breakfast the next morning is not rushed, because the muffins only need to be heated in the microwave for a couple of seconds. I usually only make enough for one breakfast, but you can adjust the quantities to make more – it keeps well in the fridge for at least 3 days.

Put it on the table:

The main ingredient in this recipe is the eggs. The rest of the ingredients are up to you – in fact, I usually just take what’s available in the fridge. Feel free to put in the muffins whatever you like.

Ingredients

2-3 eggs (depends on the quantity of the other ingredients)

⅓ green pepper, finely chopped

⅓ yellow pepper, finely chopped

⅓ onion, finely chopped

5 medium size white button mushrooms, finely chopped

1 baby marrow (zucchini), grated or finely chopped

3 strips of streaky bacon, chopped

½ cup grated cheese of your choice

2 tablespoons of cream

olive oil

smoked paprika

cayenne pepper

salt & pepper

Fry the diced bacon in a pan until it is golden brown and crispy. Remove from the pan and set aside.

Fry bacon until crispy

Now heat a little oil in a pan and throw in the onions, peppers, baby marrow and mushrooms. Fry the veggies until they are cooked and soft and remove from the stove.

Add all the veggies to the pan

Fry the veggies until soft

Mix the fried bacon with the cooked vegetables and let it cool slightly.

Bacon and vegetables

Beat the eggs, cream, salt and pepper well together.

Egg mixture

Spoon the bacon and vegetable mixture into a greased muffin tin – each muffin cup should be 2/3 full. Fill each cup to the top with the egg mixture.

Muffin and egg mixture

Sprinkle grated cheese on top of each muffin (I used a mixture of cheddar and mozzarella cheese). Round it off with a light dusting of smoked paprika and cayenne pepper.

Cheese and spices add the final taste

Bake it for 25-30 minutes in a preheated oven at 180°C/356°F. The muffins are ready when they are set and golden brown.

Healthy Breakfast Muffins

After the muffins have cooled down well, I place them in a container in the fridge. With breakfast the next morning, it only needs 1 minute in the microwave to heat up. Along with cherry tomatoes and avocado, this is a delicious and nutritious breakfast.

Enjoy your breakfast