Easy Breakfast Muffins

The word January is derived from the Roman god Janus, the ancient god of new beginnings and marks a pivotal time for many to initiate change. From organising and re-designing the home to healthier eating habits, it is hard not to become enthralled with the idea of starting over.

To help kick start your New Year, we thought we’d share our simple and super tasty breakfast muffin recipe that is not only low carb but high protein and can be made both gluten and dairy free. These are the ideal addition to a brunch spread, breakfasts on the go during busy weeks, or kept in the fridge as a post workout snack.

INGREDIENTS (Makes 8 depending on your tin size)

• 150g pancetta (finely chopped) – swap for broccoli if making vegetarian
• 1 red pepper (finely chopped)
• 3 spring onions (sliced)
• 7 eggs
• 1 tbsp milk
• 1 large pinch of smoked paprika
• 50 of cheddar
• Small handful of chives

Method

1. Preheat the oven to 200°c fan / 180°c gas. Brush an 8-hole muffin tin with oil and set aside.
2. Add a drizzle of olive oil to a frying pan and add the chopped pancetta, red pepper and spring onions and fry for 5 minutes, before setting aside to cool.
3. Whisk the eggs in a bowl with the milk, add the smoked paprika and half the cheese. Once combined, add the cooled items from the cooked pan, mixing well. Pour the egg mixture into the muffin holes and top each with the remaining cheese and chives (it might be easier to transfer the mixture to a jug for this as it could get messy).
4. Bake for 15-17 minutes, or until golden brown and cooked through.

Images: HM

Blossom Calico Tableware by Burleigh Pottery