Savory Breakfast Muffins make a great change of pace from all those pieces of cake masquerading as health food because they don't have frosting. Whip some up and start the day off right.
Breakfast - the most important meal of the day! Ever wondered why people say that?
Firstly, you are breaking a fast - the long period overnight that you go without consuming any food as fuel. Eating within two hours of waking is most beneficial as it kickstarts your blood sugar levels (glucose) which is used as energy. So, without fuelling up in the mornings you would find yourself sluggish and your energy levels dipping in and out.
In addition to cranking up your body to get you started for the day, eating breakfast is ideal for helping keeping you alert and focused, meaning that you are more likely to be able to remember and recall information better than you would if you had not eaten.
That is why you will often hear people recommending you eating before a big test or important meeting. What's more, eating protein as a part of your breakfast helps to keep you feeling full for longer, so you are less likely to snack throughout the day or make unhealthy food choices.
The challenge with breakfast is that oftentimes we are busy and do not have the time to sit and properly enjoy a meal in the mornings.
The good news, though, is that many breakfast ideas lend themselves well to grab and go solutions, especially these savory breakfast muffins that give you a beneficial dose of protein first thing in the morning to help keep you full and alert.
Make your muffins ahead of time
Prepping your breakfast ahead of time saves you so much more time (and often money!) in the long run.
Rather than stopping at a fast food drive through, you can have a delicious, healthy breakfast and set yourself up for a good day ahead.
These breakfast muffins are very versatile, so you can swap around the ingredients to suit your preferences. Why not consider some of these combinations?
- Broccoli and egg
- Jalapeños, cream cheese and egg
- Spinach, cheese and egg
- Sun dried tomatoes, spinach, goat’s cheese and egg
To make your muffins the best they can be, follow these tips for success:
- Use silicone cups to prevent your muffins from sticking - they will simply pop out of the silicone casing!
- Only fill your cups to about 1/2 full and at the most 2/3 full. The egg will cause them to fluff up and they may run over otherwise, creating a mess.
- Make sure you chop your veggies well so they are bitesized.
Want to make a weeks’ worth ahead of time?
Simply double, triple or even quadruple the recipe.
You can simply pop your cooled muffins into zip-top freezer bags and freeze them. When you are ready for a muffin, take out what you need and defrost for one minute in the microwave. Then heat for 30 seconds to a minute, checking they are warm enough for your liking.
Alternatively, pop them into the fridge the night before and enjoy cold.