Egg muffins for Breakfast?

Day 1 of our 6 week challenge.

I had a fantastic cardio workout this morning, amazing what the body is capable of.                                                                               Two weeks ago I couldn’t manage 30 minutes of Cardio today I did 50 minutes!

I recently realized that my body doesn’t like Carbohydrates at all and that I actually tend to lose weight  faster when consuming more veggies and protein. Let me just say that I’m a carb junkie and the though of cutting it out completely is just too much for me to tolerate right now.

Instead I’m aiming at replacing my carbs in the morning and my late afternoon snack with a just a protein. This egg muffins is perfect for breakfast or a high protein snack. It can keep for up to a week in the fridge.  I eat at least 4 for breakfast and later in the morning I will have a low-fat yogurt and a fruit to keep me satisfied up to lunch time.

Recipe – 12 Muffins 

6 eggs

Spring onions

2.5 ml Robertson’s Veggie spices

 A dash of  freshly ground black pepper

1/2 cup of low-fat Cheddar cheese

Grease a muffin pan or coat with a non-stick spray. (silicone muffin pans also work great, I seriously need to buy one!)

Beat the eggs together, grate the cheese and add with the remainder of the ingredients to the eggs.

Full muffin pan with mixture and bake for +- 15-20 minutes.

The rise beautifully just to fall flat when you take them out of the oven… 🙂

Tips

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For variation add one of the following ingredients;

Chopped Green, yellow and red peppers, chillies, bacon, mushrooms, onions, chopped spinach,

chopped tomato and onion.

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