Eggs muffins are the ideal time saving breakfast, as you can make them ahead of time, and with endless flavour combinations, there is something for everyone. A little bacon goes a long way in there and paired with some creamy feta, crunchy onions and some juicy tomatoes, you will want to get out of bed for these.
If you are one of those people that thinks they don’t have time for breakfast, then these egg muffins are here to help you out! You can make them ahead of time and then just heat up the next morning, or even eat one cold as you are walking out of the door!
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We are back with a new recipe and I think it’s a pretty good one to come back with and fitting for our current situation. In case you missed the announcement, our daughter, Avery Willow, was born last week (wow, a week ago today she entered the world!), and we have taken a week away from blogging to just try to settle in to our “new normal” and enjoy every second, as everyone keeps on telling us how quickly it goes. Avery is only 7 days old and she is already growing up too quickly! She also has me wrapped around her little finger.
As I am sure you can imagine, with a newborn, our eating schedule is all out of whack! It is low down the list of our priorities of course, but not only is eating important to us because we love food (you probably didn’t need tell that though, right?), but because now more than ever we need to make sure we are eating well to keep our energy up.
With the night feeds, less than 2 hours sleep a night, wanting to spend all our time just looking at baby Avery and wondering how we made something so cute, the last thing we want to do in the morning is spend ages in the kitchen making breakfast. But, we also notice how much better we feel when we have had a protein packed breakfast. I am not going to lie to you, there has been a morning where I served us up Pop Tarts for breakfast and another morning when a bowl of cereal was all we could be bothered with, but the sugar crash an hour later was enough to remind us why we avoid that kind of food.
Something Dannii says that she used to hear a lot from people was “I don’t have time for healthy eating, or breakfast, because I have children”. Whilst we are still a long way from a chaotic school run and getting 3 kids ready in the morning, having a newborn has changed everything and time has become a strange alien concept. We are determined to not let our health suffer though, and we know there are ways that we can save time in the kitchen and we will be sharing lots of those kind of recipes with you.
These egg muffins are the perfect time saving breakfast! You can make them ahead of time and you can also put whatever ingredients you want in them. Use up leftovers, make a few different combinations, and get creative. As long as your family like eggs, then there is nothing not for them to like, as everyone can have something they want in their own little egg muffin.
We had some bacon that needed using up, as we went to a local food market the other day and bought some incredible, locally sourced bacon. Now, bacon isn’t something that we eat regularly, but we do eat it and tend to use it to add flavour to a dish, rather than it be the main flavour of the dish. For example, we would add a few chunks to a risotto, or pasta dish, rather than eating a bacon sandwich. As soon as I thought about making these, I just knew that feta and bacon would be a delicious combination.
AS always, we love adding some fruit and vegetables in to our meals where we can, even more so now, so a few spring onions give it a nice crunch and some extra colour and the tomatoes give a ton of extra flavour, as well as some moisture to the eggs. Plus, eggs, tomato and cheese is such a classic combo.
We were really lucky to get a bumper crop of tomatoes from the plants in our garden this year, but now the cold weather has hit and the plants are no longer fruiting and we have eaten all the ones we have picked, we don’t have any fresh tomatoes around. I am reluctant to buy them fresh from the supermarket at this time of the year, although we still do occasionally, because they don’t taste good, so we always make sure we have a good stock of tinned tomato products in the kitchen and that of course means Cirio.
Whilst we mostly us the chopped tomatoes and passata from the Cirio range, because they are so versatile, we have been loving these Pomodorini tomatoes recently. “Irresistibly sweet and intense in flavour, Cirio cherry tomatoes are aromatic and distinctive. Ripened in the hot and dry climate of Southern Italy, they are picked and canned in our rich tomato juice to preserve their natural and unmistakable taste.” In any dish that you would use cherry tomatoes and you don’t have any fresh, or it’s out of season, add a can of these instead. They add an intense burst of flavour when you bite in to one and you can add them to all kinds of dishes. We also love them in pasta sauces, to give it extra texture, and they are actually really good in curries too.
Whether you eat these as a quick and easy breakfast on the go, have them by themselves or with some toast, or you just have them as a high protein snack, if you don’t have a lot of time for healthy eating, then give these a try! Make sure you have signed up to our mailing list to stay up to date on all the quick, healthy and easy meal ideas we have coming up.
Ingredients – Serves 6:
– 4 large eggs
– 2 slices of bacon, cooked and chopped
– 30g light feta, crumbled
– 2 spring onions (scallions)
– 6 Cirio Pomodorini tomatoes, chopped
– A pinch of sea salt and black pepper
1) Whisk the eggs in a large bowl and add in the other ingredients and mix well.
2) Spray a muffin tin a (6 hole one) with oil and pour in the mixture.
3) Put in a preheated oven at 200C for 20 minutes, until the eggs have risen.
Nutritional Information – per person:
Weight Watchers SmartPoints: 3
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**This recipe was commissioned by Cirio, however, all opinions are my own**