Post by onehundredpercent on May 21, 2016 15:31:04 GMT 10
Muffins but not really - sorry.
Serves 3, serving size: 2 muffins
Ingredients:
480g egg whites (buy it by the carton, much easier)
handful of baby spinach
1/4 spanish onion, diced
6 cherry tomatoes, quartered
1 trimmed rasher of bacon (optional), diced
1/4 capsicum, diced
Method:
Preheat oven to 180 degrees Celcius
Cook the bacon in a non stick pan and cut into small squares. Lightly cook the cherry tomato quarters, diced onion and capsicum in the same pan and set aside.
Lightly spray a 6 mould muffin tray and sprinkle a few baby spinach leaves into each mould.
Divide bacon/tomato/onion/capsicum mix between the muffins, and pour the egg white evenly over the top to fill each one.
Place tray in the oven for around 15 - 20 minutes or until egg white is set.
Eat them fresh out of the oven or enjoy 3 breakfast's you don't have to cook during the week (they reheat pretty well).
Serves 3, serving size: 2 muffins
Ingredients:
480g egg whites (buy it by the carton, much easier)
handful of baby spinach
1/4 spanish onion, diced
6 cherry tomatoes, quartered
1 trimmed rasher of bacon (optional), diced
1/4 capsicum, diced
Method:
Preheat oven to 180 degrees Celcius
Cook the bacon in a non stick pan and cut into small squares. Lightly cook the cherry tomato quarters, diced onion and capsicum in the same pan and set aside.
Lightly spray a 6 mould muffin tray and sprinkle a few baby spinach leaves into each mould.
Divide bacon/tomato/onion/capsicum mix between the muffins, and pour the egg white evenly over the top to fill each one.
Place tray in the oven for around 15 - 20 minutes or until egg white is set.
Eat them fresh out of the oven or enjoy 3 breakfast's you don't have to cook during the week (they reheat pretty well).