I grew up in a household where breakfast meant savoury. No cereal boxes, no bowls of sugary frosty letters. Just good old fashioned home cooked breakfast. These days, I’ve got my hands full with a full-time job and two kids in tow, and a cooked breakfast is a luxury I can’t afford on most days. Enter the baked egg and spinach muffins. These little gems tick all my breakfast boxes; they are wholesome and packed with proteins and healthy fats which keeps me full till lunch time and comes with the convenience of a breakfast I can chow on while commuting or doing the school runs.
Plus there’s the added incentive that because they are low in carbs, I don’t have to worry about a mid-morning sugar-rush induced hunger pangs and cravings.
Don’t just take my word for it – try them!
Is this recipe right for you?