e all know we should have a decent breakfast, but sometimes the morning rush just doesn’t allow us to spend a lot of time on it.
Unfortunately, most “on-the-go” options are sugar loaded cookies of some kind.
Therefore, give these high protein muffins a try. Make them on an evening, and store them in an airtight container for 3-4 days in the fridge.
You can have these warm or cold, on the go. Add a side of healthy avocado slices for an indulging tasty breakfast!
Each muffin provides you with about 5-6 grams of high quality protein, 3 grams of fat and hardly any carbs.
Ingredients (for 12 muffins)
6 large eggs, whisked
100 grams of diced or shredded ham
half a red bell pepper, finely diced
handful of chopped fresh spinach
half a finely chopped onion
one finely diced carrot
a few chopped leaves of fresh basil
salt and pepper to taste
Preaheat the oven to 180 degrees C
Mix all ingredients
Grease a 12 muffin tray with some olive or coconut oil
Pour in the mixture, filling about halfway
Bake for about 20 minutes or until the center of the muffin is solid.