If you enjoyed my recent easy peasy tortilla recipe, then you’ll bladdy love the healthy breakfast recipe I’ve got for you today.
A little while back, a colleague brought in some ‘egg muffins’ for us all to try. They sound a bit crap on paper, but pick the right ingredients to go with them and you’re in for a delicious winner. She opted for spinach and basil which was delicious, but I decided to go for a slightly different approach by pairing freshly chopped parsley with smoked bacon.
The beauty of these ‘muffins’ is that they are really quick and simple to put together, and make a great desk breakfast if you ran out of time before work to eat, or like me you prefer to eat a bit later in the morning. Oh, and you can put whatever you want in them as well.
Healthy Breakfast Recipe of Dreams: Egg Muffins
If you want to try this yummy healthy breakfast recipe, you’ll either need a muffin tray or even better, silicon cake cases. I got a set of 12 colourful ones on Amazon for less than a tenner and they are amazing. These cake cases can go in the oven, microwave and can also be washed in a dishwasher if you’re posh and have one.
The recipe I used below makes 6 egg muffins, but it’s dead easy to adapt if you remember that it’s one egg per muffin basically.
6 large eggs
4 bacon medallions, chopped into small pieces
Handful of fresh parsley
Pinch of salt and pepper
Preheat the oven to around 180 for a fan oven.
Start by frying the bacon pieces with a little oil or Frylight. Whilst the bacon is cooking, beat together the eggs in a measuring jug and add the seasoning and chopped parsley.
Once the bacon is cooked and cooled a little, add this to the egg mixture and then pour evenly into silicon cake cakes or a muffin tray. Pop it into the oven and cook for 15 minutes.
After the 15 minutes, check the muffins are ready by sticking a knife into one of them. If the knife is still wet, you’ll need to leave the muffins in for longer. When I made them, they took about 20 minutes but just keep checking until the knife comes out dry.
BOOM. DONE. Take the egg muffins out of the oven and allow them to cool. Once fully cooled, you can store them in the fridge for up to 3 days. If you want to eat them warm, you can also microwave them for 10 seconds or so. Yum yum.