Egg Breakfast Muffins

I've also been through a very intense few weeks working, and freshers week, which has ruined my diet, I've gained weight and my sleep pattern is all over the place. So I'm now in a much better place, sleeping better, getting back into exercise and I'm eating more good foods. (BTW the weight gain does not bother me in the slightest, it happens and it will not define me as a person!) 

Now that I'm back at university I have been making sure that preparation is key when it comes to meals, especially breakfast.

Travelling in the morning means all I can stomach at 6am is a coffee to get me through the train journey and everyday I've been making overnight oats. They're good for a few weeks, however, after 3 weeks of eating nothing but overnight oats for breakfast, I had to change it up!

I made some egg muffins, which were inspired by a fritatta which a friend had last week!
They were cooked in my little silicone muffin cases, but these also work really well in a Yorkshire pudding pan. 
I made them vegetarian but if you wanted here are some ingredients which you could include:
etc etc 

4 Eggs 
3 Mushrooms - chopped small 
Peppers - Mixed colours and sliced up 
Olive Oil 
  1. In a saucepan, heat up some Olive oil and add in the mushrooms and peppers. 
  2. Cook for 5 minutes until they have softened and then put the sweetcorn in for a further 5 minutes. 
  3. Whisk up the eggs and stir in the vegetables. 
  4. Pour the mixture into the cases (Or pan) and put in the over at 160 degrees for about 15 minutes. (Check they are cooked all the way through by putting a knife in. If it comes out clean then they are ready, if not cook for a few more minutes)
  5. Make sure they have cooled before you put them in the fridge and simply warm them up in the microwave the next day (They will last 2 days in the fridge). 

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