Healthy Breakfast Muffin Recipe

Don't fall into the muffin calorie trap. Our 2014 Brand Ambassador, Jess Connelly, has created a healthy breakfast muffin that's low-calorie, dairy and gluten-free! 

Ingredients

Makes 12-18

10 eggs 

1/2 cup of diced free range ham off the bone or bacon 

1 clove of garlic minced 

1 teaspoon of coconut oil 

Small diced brown onion 

1/2 cup of corn kernels 

1/2 cup of chopped broccoli 

Small handful of spinach leaves 

1/4 cup of diced capsicum 

3 mushrooms thinly sliced 

Pinch of chopped chives (or any other fresh herbs of your choice) 

Freshly cracked pepper and a pinch of Himalayan Rock Salt 

Method

1. Heat coconut oil in a pan and add garlic, onion and bacon/ham until they soften.

2. Mix all vegetables and herbs into a large bowl and stir well.

3. Beat eggs in a separate bowl and add salt and pepper.

4. Add garlic, onion, bacon/ham and mushroom mix to the vegetables and stir well.

5. Line muffin trays with silicone muffin liners. I love using these as the muffins never stick and pop out with ease once they're cooked without adding any additional oil.

6. Evenly distribute the vegetable mix throughout the silicone liners, filling each to half capacity.

7. Pour the egg mix over the top of each liner so the vegetable mix is completely covered.

8. Cook in the oven at 180 degrees for around 20 minutes or until golden.

Note: This recipe is completely free from dairy or gluten but can be tailored to suit any dietary requirements. Leave the meat out if you'd prefer a vegetarian option. If your nutrition plan allows you can also add in a carbohydrate option such as diced pre roasted sweet potato or pumpkin. These breakfast muffins are a great source of protein and a fantastic way to use up all those vegetables in the fridge! They are a perfect breakfast meal or a great snack for on the run!