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.
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
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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