For The Love Of Banting: Banting Breakfast Muffins

Friday, 17 March 2017

Banting Breakfast Muffins

Breakfasts are often difficult.

Its a mad rush getting ourselves and our children ready - so making a homemade breakfast seems like a daunting prospect.

These will save you time, money and possibly a little sanity! Spend a Sunday morning making a tray of these for the week - that will be your breakfast sorted. If you want - add some Heba Bread in a mug and some cocktail tomatoes and you're good to go!


Ingredients:

5 eggs
100ml milk
60g grated cheddar cheese
40g salami/ham/chopped bacon etc
6 slices Jalapeno slices (optional)
Grated cheddar for topping
Salt and pepper to taste


Method:

Preheat oven to 180C.
In a bowl, crack the eggs, add the milk and seasoning and whisk until well combined.
Line a muffin pan with cupcake holders **top tip**.
Divide the grated cheese between the 6 cupcake holders, and do the same for the chopped meat.
Fill the cases with the egg and milk mixture.
Place the Jalapeno ontop, and add the finely grated cheddar ontop of it.
Bake for approximately 20 minutes.
Will look like picture!


These can be frozen and/or refrigerated.

Will last for about 5 days in the fridge - so making them on a Sunday - storing in an airtight container in the fridge should be great for breakfast for the week!

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