11 February, 2019
Breakfast Muffins
Adapted from the Blood Sugar Diet recipe book.
Breakfast Muffins
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When I first started the Blood Sugar Diet, this is one of the first things I tried and they've been a breakfast staple for me ever since. It is easy to knock up a batch of 12 and freeze them although they do keep in the fridge for about a week.
One is normally enough for a breakfast for me or two if I am really starving.
| Servings | Prep Time |
| 12 Muffins | 20 Minutes |
| Cook Time |
| 35 Minutes |
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Ingredients
- 12 Rashers Good quality, thick sliced bacon
- 6 Eggs Eggs Large
- 200 g Mushrooms Chopped
- Butter
- 200 g Full fat cottage cheese
- 80 g Cheddar Grated
- 1 Handful Baby spinach leaves or pre-cooked greens
Servings: Muffins
Units:
Instructions
- Gather all the ingredients together, pre-heat the oven to 180 degrees C
- Roughly chop the mushrooms and fry with the butter in a small saucepan
- Whisk the eggs and the cottage cheese together and season well.
- Oil then line a 12 hole muffin tray with bacon. Use a slice per hole cut in half
- Place some spinach in each hole and also the mushrooms then pour over the egg and cheese mixture evenly without over filling the holes
- Sprinkle the grated cheese over the top then bake in the oven for 30 to 35 minutes
- Remove from the oven when golden brown and the bacon is fully cooked. Allow to cool in the tray for half an hour or so then ease each one out after running a sharp knife around the inside of the tray. Cool then freeze or store in the fridge for up to a week.
- These are fine cold but I microwave on full power for one minute before I have them for breakfast
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Breakfast muffins…is this recipe keto-friendly, also?