Recipe of the Week – Egg and Bacon Breakfast Muffins
28th October 2020
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Recipe of the Week – Egg and Bacon Breakfast Muffins

  • 100kcals per muffin (makes 6 muffins)
  • Step 2 and above on The 1:1 Diet

Fancy mixing it up at breakfast time? Why not try this delicious treat. Easy to make, these breakfast muffins can even be enjoyed in bed for those lazy autumn weekends. And at just 100 calories per muffin, they are a healthy addition to any diet.

If you do give them a whirl, then share your creation and post your pictures to my Facebook recipe of the week post and inspire others:


Spray oil

4 rashers lean back bacon, diced (all visible fat removed)

4 spring onions, finely chopped

1 small red pepper, deseeded and diced

A handful of baby spinach leaves, chopped

4 medium free-range eggs

100ml skimmed milk

A small bunch of chives, snipped

80g low-fat cottage cheese

Salt and freshly ground black pepper


Preheat the oven to 190°C, gas mark 5. 

Lightly spray a frying pan with oil and set over a medium heat. Add the bacon, spring onions and red pepper and cook for 4–5 minutes until they start to soften. Stir in the spinach and remove the pan from the heat.

Lightly brush 6 non-stick muffin pans with oil and divide the vegetable mixture between them.

Beat the eggs and milk together in a jug. Stir in the chives and cottage cheese, and season with salt and pepper. Pour over the vegetables in the muffin pans.

Bake in the preheated oven for 20–¬25 minutes until set, golden brown and firm to the touch. 

Eat warm or leave to cool and store in an airtight container in the fridge to eat later or the following day.



Heidi - 07791002176

1:1 Diet Consultant

Silver level Consultant




About the Author

Heidi M

Member since: 1st June 2020

Heidi id a 1:1 Diet Consultant in the Hastings area, helping people to lose weight and transform their lives. Whether you have 8lbs to lose or significantly more, she can help. Providing personalised one...

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