Breakfast Egg Muffins: Slimming World Friendly

Breakfast Egg Muffins: Slimming World Friendly

I made my long awaited return to Slimming World last night after an nine week hiatus and the results were around about what I was expecting – 16lbs back on!

So, with PK working nights last night I didn’t want to make a full on meal that I could be tempted to go back to for seconds and thirds and found a few loose things in the fridge that needed using up.

I decided on some breakfast egg muffins and for the record, all of these items were so called past their best before date (apart from the eggs), which was  absolute rubbish, they were as fresh as the day they were bought so always check before you bin good food!

This is a recipe you could easily mix up yourself and change the ingredients around to fit what you have in the fridge at the time.

I should also say that I used the Smart Price eggs I found in the fridge that PK had bought and they were tiny, so adjust accordingly if you are using better quality eggs.

How to make Breakfast Egg Muffins

Ingredients (made 12, serves 4)

  • 8 eggs (they were tiny so adjust accordingly)
  • 6 bacon medallions (you could easily swap that for ham to cut costs)
  • 12 cherry tomatoes
  • 1 onion
  • 1 pepper
  • Half a packet of spinach
  • 1 tsp oregano
  • Salt and pepper to season

Method

  • Chop the bacon into small pieces and also the tomatoes, pepper, onion and spinach
  • Using Fry Light, fry the bacon until cooked and the pepper and onion until soft
  • Whisk / beat the eggs and season with the oregano, salt and pepper
  • Using a cupcake tin, layer in the spinach, followed by the fried peppers and onion, the bacon, and then the cherry tomatoes.
  • Once you have all the ingredients layered into the tin, pour over the whisked egg until each section is about 3/4 full
  • Bake in a pre-heated oven on 200c for 20 minutes
  • Leave them to stand for 3-5 minutes once out of the oven then serve!

This is what they came out like and you can find the printable recipe below!

I made my long awaited return to Slimming World last night after an nine week hiatus and the results were around about what I was expecting - 16lbs back on! So, with PK working nights last night I didn't want to make a full on meal that I could be tempted to go back to for seconds and thirds and found a few loose things in the fridge that needed using up. I decided on some breakfast egg muffins and for the record, all of these items were so called past their best before date (apart from the eggs), which was absolute rubbish, they were as fresh as the day they were bought so always check before you bin good food! This is a recipe you could easily mix up yourself and change the ingredients around to fit what you have in the fridge at the time. I should also say that I used the Smart Price eggs I found in the fridge that PK had bought and they were tiny, so adjust accordingly if you are using better quality eggs.

Final word

I made these with breakfast in mind but they were just as good for dinner last night when I got in late.

All totally free on Slimming World and great for your SP days if you are following the plan.

Hoe you enjoy!

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Super healthy, tasty, syn free, Slimming World friendly breakfast egg muffins!

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David Jack Taylor is the founder and editor of the Thinking Thrifty blog. An award winning personal finance and lifestyle blogger, he shows how it is possible to live extremely well for less.
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Print Recipe
Breakfast Egg Muffins: Slimming World Friendly
This is a recipe you could easily mix up yourself and change the ingredients around to fit what you have in the fridge at the time. I should also say that I used the Smart Price eggs I found in the fridge that PK had bought and they were tiny, so adjust accordingly if you are using better quality eggs.
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. - Chop the bacon into small pieces and also the tomatoes, pepper, onion and spinach - Using Fry Light, fry the bacon until cooked and the pepper and onion until soft - Whisk / beat the eggs and season with the oregano, salt and pepper - Spray the cupcake tin with Fry Light (Iused Olive oil flavour) and layer in the spinach, followed by the fried peppers and onion, the bacon, and then the cherry tomatoes. - Once you have all the ingredients layered into the tin, pour over the whisked egg until each section is about 3/4 full Bake in a pre-heated oven on 200c for 20 minutes Leave them to stand for 3-5 minutes once out of the oven then serve!
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10 thoughts on “Breakfast Egg Muffins: Slimming World Friendly

    1. So easy!! They should keep for four days too! (They haven’t lasted that long in my house hahahaha)

    1. I’m not going to lie, they were lovely. You could put some cheese in there, and cooked chopped sausages!

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