* This is a sponsored post for WeightWatchers *
If you are one of those people that says you don’t have time for breakfast, then this is the recipe for you. You just have to spend 5 minutes preparing these Breakfast Egg Muffins the night before and you have an easy on the go breakfast for the next couple of days.
The beauty of these is not only are they quick and easy, but you can add so many different flavours to it. I have given a basic recipe to get your started, but get creative with it and use this recipe as a way to use up leftovers. Like things spicy? Throw some curry powder in the there. Feel like you need some more greens in your diet? Chop up some spinach and kale and add that too. The options are literally endless, so there is something to suit everyone.
If you want to be kept up to date on my new healthy and delicious recipes like this, then please subscribe to the blog mailing list (it takes 30 seconds) and you will get sent the new recipes straight to your inbox. Your email address won’t be passed on to anyone and you will never be spammed. Click here to sign up
I understand that everyone is busy and finding time to think can be difficult at times, let alone finding time to eat breakfast, but I could never miss breakfast because I just wake up too hungry. That’s not a bad thing, it’s actually a really healthy body function, as your body has fasted through the night and it needs that fast to be broken with some delicious food to fuel you through the day.
These are only 174 calories and 4 weight watchers points for 2 muffins, so that personally isn’t enough for me for breakfast as they are very low in carbs too. So, if I was having them for breakfast, I would have a slice of toast with them or a smoothie to give me some carbs and an energy boost. But I eat these by themselves as a quick snack too.
Kids also love these as once they are cooled they can easily be held in their hands and it’s something they can help to make too. Once everything is chopped and the egg is poured in to the muffin tin, they can help by dropping the filling in to the holes and create their own combinations that they would like. I know I am definitely going to be doing that with our little one when they are old enough.
Breakfast or snack, which ever way you choose to eat them, they are delicious! Dave has been getting back in to running recently, in between all the crazy weather and I have been making these for him as a post workout snack. I have teamed up with Weight Watchers this month as part of their #WomanKind campaign to show you some delicious ways to refuel your body post workout. With it being the summer for sport with the Euros, Wimbledon and the Olympics, you might be inspired to take up a new sport this summer.
Getting active is such an important part of staying healthy, but you need to make sure you are eating the right food to fuel the activity too. Having a protein packed post workout snack will help your muscles to repair and it will keep you full until your next meal too. Don’t neglect your diet when working out, as you will be doing your body more damage than good.
Breakfast Egg Muffins recipe:
Breakfast Egg Muffins
- 12 Eggs
- 30 g Cheddar cheese, grated
- 0.5 Red pepper, diced
- 4 Spring onions (scallion), chopped
- 2 tbsp Fresh chives, chopped
- 12 Olives, thinly sliced
- 12 Cherry tomatoes, diced
- Spray 2 muffin tins with oil and set aside
- Beat all of the eggs together and divide the mixture between the 12 muffin holes.
- Mix all of the filling ingredients together and divide between the egg in the muffin holes.
- Put in a preheated oven at 190°C/370°F for 15 -20 minutes, until the egg is cooked through
Let’s stay in touch!
**This recipe was commissioned by Weight Watchers, however all opinions are my own**