Breakfast Muffins


1 tub low fat cottage cheese
6/8 eggs
A Punnet of mushrooms, quartered
Bacon rashers diced
An onion diced
Fry light


Pre-heat your oven to gas mark 5, about 180°C (aprox)

Lightly fry the onions in fry light spray, add diced bacon and mushrooms to the pan, stir every so often and drain any excess liquid off as you go (so you don’t end up with a soggy bottom)!

While thats cooking, crack the eggs into a jug add the cottage cheese and whisk together, add seasoning.

Take 12 silicone muffin cups and place on a baking tray lined with tin foil (for spillages the foil makes cleaning 100x easier…trust me!). Stir the mushroom mix into the egg mixture and spoon into the into the muffin cases.

Place them in the oven for about 25/35 minutes. There’s two ways to check when their done, first they’ll pull away from the walls of the silicone cups slightly, and the second is to slide a clean knife into the center, if it comes out clean,their done!

Enjoy them hot or cold … Apparently they freeze well too.

Of course you can experiment with any other veggies, chicken etc … Even add a little cheese if you syn it !






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