Breakfast egg muffins recipe – Unofficial Slimming World breakfast muffins
Are you forever looking at new ideas for breakfast? The breakfast egg muffins are really easy to make and full of flavour!
Just Average Jen is an independent blog not connected with any weight loss plan. Please check nutritional values and/or syns yourself.
Why these breakfast egg muffins are perfect for weight loss
If you follow Slimming World, Weight Watchers (WW), Noom or any other weight loss plan you can usually count the ingredients within this recipe in your allowances.
It is of course important to check yourself for any plan you follow and remember all nutritional information and ingredients are found in the recipe card below.
Breakfast egg muffins on Slimming World
If you follow Slimming World and get bored of using your healthy extra b choices for breakfast then why not try something a little bit different?
The breakfast muffins are almost syn free if using one healthy extra a choice. If you choose to have milk as your second healthy a choice then you could make these syn free by using milk from the allowance.
The milk in the recipe is around 1 syn and the cheese could be 1 healthy extra a choice or 6 syns approx.
The vegetables in these muffins make them low in calories and nice and filling for you.
Delicious hot and cold they are great for breakfast on the go and can of course be made the night before if this makes it easier.
Adapting the muffins
If you want to change this recipe up a bit you can swap around the vegetables to add different flavours.
I would always recommend however avoiding watery vegetables like mushrooms and tomatoes as they tend to prevent the muffins from setting as well.
To add a bit of a kick you could also add a pinch of chilli powder or some chilli flakes!
Choosing vegetables for breakfast egg muffins
When it comes to breakfast egg muffins, the right vegetables can make all the difference. Not only do they add delicious flavours and textures, but they also provide essential nutrients to start your day off right.
So, which vegetables should you choose? Well, in my experience, the best ones for egg muffins are bell peppers, spinach, onions, mushrooms, and tomatoes.
Bell peppers add a sweet crunch, spinach adds a pop of green, onions add a savoury bite, mushrooms add a meaty texture, and tomatoes add a juicy burst of flavour. Just remember to limit the amount of tomatoes and mushrooms to avoid them making your muffins watery.
Of course, you can always mix and match to find your own perfect combination of veggies. Trust me, once you try these breakfast egg muffins, you’ll never want to skip breakfast again!
Using these breakfast muffins in meal plans
These breakfast muffins are perfect for most weight loss plans either as a breakfast or a snack. As they are so cheap to make I include them in my budget family meal plan.
Other recipes you may like
If you love using eggs to make things like this then why not try my courgette bakes or caramelised red onion mini quiches?
If you are looking for something to add to these muffins to make a bigger meal for lunch perhaps then this garden fresh salsa would go well or maybe a flask of soup?
For lots of tips with eggs check out this bumper guide to eggs including egg fried rice!
Do comment and let me know below and the adaptions you make and how they turn out! Check out my meal prep hacks to make life even easier.
Breakfast egg muffins
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 8 muffins 1x
- Category: Breakfast
- Method: Oven
- Diet: Low Calorie
Description
A tasty recipe for breakfast muffins perfect for any low-calorie diet and great on Slimming World
Ingredients
Low-calorie cooking spray
6 large eggs
60ml skimmed milk
Pinch of salt
Pinch of black pepper
1 medium red pepper
25g spinach
60g broccoli
30g cheddar cheese
Instructions
Spray a muffin tin with cooking spray and set aside. Preheat the oven to 190°c/375°F Gas 5.
Whisk the eggs and milk together in a bowl. Season with salt and pepper.
Dice the bell pepper and broccoli into small pieces. Stack the spinach leaves, roll them up, and slice them thin. (This method is called chiffonade.)
Add the peppers, broccoli, spinach, and shredded cheddar to the egg mixture.
Fill muffin cups 3/4 full and bake for 20-25 minutes until centres are set and no longer runny.
Allow to cool slightly before serving.
Nutrition
- Serving Size:
- Calories: 80
- Sugar: 1.3 g
- Sodium: 377.3 mg
- Fat: 4.9 g
- Saturated Fat: 1.9 g
- Trans Fat: 0 g
- Carbohydrates: 2.5 g
- Protein: 6.3 g
