Grab yourself a muffin tin and these are great to make on a Sunday afternoon so you’re set for breakfast all week. I’m not a great morning person and so would usually just stick on a slice of toast while I rush to get ready – but after battling with blood sugar spikes from the bread, I’ve been looking for some lower-carb alternatives.
- 4 eggs
- Milk – 1/4 cup
- All your favourite omelette fillings – I went for onion, bacon, cherry tomatoes and mushrooms
- As much grated cheese as ya like
- Salt & pepper to season
- Oil – 1/2 tsp
Preheat your oven to 190 ◦C / 375 ◦F, and fry up all your omelette filling ingredients in a pan.
Grease your muffin tin (I spray it with ‘Fry Light’) and then add your cooked fillings to each muffin cup.
Top the ingredients with as much grated cheese as you like, and in a separate bowl or jug, mix up the eggs, milk, oil and salt & pepper.
Pour the egg mixture into the muffin tray so each cup is around 4/5 of the way full, and stick in the oven for 20-25 minutes.
You can keep these in a sealed tub in the fridge for the week, and they’re great cold or warm (you can heat them up quickly in the microwave in the morning) – and ready for you when you get up late again and again….