Looking for a tasty, high protein breakfast on the go? Try these egg muffins!

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

 

Preparation

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.

Enjoy!

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