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RECIPE | Healthy Breakfast Muffins

11th April 2019

I struggle on a daily basis to have three meals a day but know how important it is to have breakfast, lunch and dinner and for them all to be nutritious in value. I want the food I eat to be my fuel and to nourish me. I designed these breakfast muffins so that when I have an hour spare I can make plenty of these to have for either breakfast, lunch or, if you’re a bruncher, they’re perfect. They freeze well too so you can grab a few when you know you are not going to have time on a Thursday morning to cook or have a last minute guest calling for something healthy rather than a bun! This often happens in my house but my friends (Dad) who call for a coffee, now bring their own sweet treat. I love these so have adapted a few different ideas to create my own recipe to bring to you. The great thing is you can add whatever you fancy to these, cheese, grated courgette or whatever you have in the fridge. (Feel free to halve the ingredients if you don’t have a chest freezer) 

Healthy Muffins



  • 12 Free Range Organic Eggs  
  • 3 Onions 
  • 2 Peppers 
  • Spinach (I buy the chopped frozen bags as they are fantastic and just pull out 8-10 nuggets) 
  • 12 Baby Plum Tomatoes 
  • 6-8 Thick Cut Smoked Bacon (Optional) 
  • Olive Oil  


You will need:

  • 2 Yorkshire Pudding Tins 
  • A Pan  
  • A Large Bowl/ Jug 
  • Whisk/ Fork



  1. Preheat your oven to 180*C. Dice your Onions finely and quarter your plum toms. Chop your peppers into small 1x1cm squares and then do the same with the bacon. 
  2. Sweat your onions in a pan until soft and slightly golden and then add your bacon until its no longer transparent.  
  3. In a large bowl crack your eggs and whisk for a less than a minute, until well mixed. Add the peppers and spinach and then the cooked bacon and onions to the egg mixture. I like to add a bit of black pepper to season and salt if you are not using bacon. 
  4. Add a tiny drizzle of oil to each yorkie tin hole, you will need less than half a tea spoon in each one then ladle in to each one your lovely eggy mixture. Fill to about half way and not much more because these little treats rise and poke out over the top and if you overfill then the oven is a fucking nightmare to clean. It has happened.  
  5. Pop in the oven for about 10-12 minutes. All ovens are different to I will test after 10 but they may need up to 15. They will be springy on top to touch when they are ready. 
  6. Allow to cool slightly and then pop out. A few may occasionally need a little encouragement (we shall call it that) and I don’t mean whispering sweet nothings, a knife around the rim will do and then worst case scenario a spoon- cooks privilege.  
  7. Serve and enjoy your breakfast muffins!


    As you have made a man mountain of these then you can keep them in the fridge for a couple of days in a sealed container or bag up in portions in freezer bags for convenience. 




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