Mediterranean breakfast egg muffins are a delicious and healthy way to start your weekend. This simple, versatile recipe is low carb, packed with protein and low in calories too.
We love these tasty breakfast egg muffins as our Saturday brunch, regularly having them on return from our weekend workout.
That’s because this quick healthy meal will allow you to get on with enjoying your weekend, perfectly full!
You know how it is. You really don’t want to spend ages contemplating what you’re going to eat, ensuring you’re getting a sufficient healthy “fill-up”, before you go out and spend your own free time doing what you want. Do you?
Nor do you want what you’ve eaten all week for breakfast?
No, neither do we. We want something a bit special.
So that’s why I created these easy, Mediterranean breakfast egg muffins.
You can quickly prep everything the night before, or in the morning, whisking up the eggs, milk and parmesan cheese, keeping that in the fridge. Then chopping up your veg.
We love the grated cheddar cheese, all gooey over the top of our breakfast egg muffins, as a weekend treat. However, you could always leave that out if you wanted to make these even lower calorie!
So go on and treat yourself this weekend to these tasty morsels. Each serving gives you three breakfast egg muffins and you could always pair this with a lovely fresh tomato salad.
Try your own combination of veg here too. This is a great recipe for using up those leftovers!
Chatting over breakfast egg muffins
Talking to you folks here about this weekend Mediterranean breakfast egg muffins recipe has reminded me that NEXT weekend Lady Lynne and I will be off for a short weekend break to London!
You know how we both love our holidays and trips away!
Both of us will work a half day, next Friday morning, and, as we’re fortunate enough to work in the centre of Glasgow, we’re literally 5 minutes from the main railway station.
From Central Station we will catch a direct high speed tilting pendolino train and be in London in just 4 hours!
We’ll arrive just in time for dinner and drinks somewhere, yet to be decided. But, as I mentioned in the previous leek, sweet potato and rosemary soup recipe I’ll be on the look out for some new fantastic recipes I can re-create for you folks, as well as some pics (hopefully).
We’ve got the Saturday morning for doing the London tourist thing, seeing some of the sites, and then we’re going to see The Railway Children.
Well, The Railway Children, the film, was always a favourite and now we’re going to see it played out LIVE in Kings Cross station, all with a real Steam Engine too!
I’ll just pause here to bring myself down off the ceiling.
Of course, there’s two fantastic new recipes to come first. An easy lunchbox salad recipe and a spiralized sweet potato recipe to add to my previous spiralizer recipe too.
I’ll go and lie down now and see you next Tuesday. Have a great weekend, with these Mediterranean breakfast egg muffins! 😉
- Cooking oil spray
- 3 large eggs
- 2 tbsp skimmed milk
- 4 tbsp grated parmesan cheese
- 35 g leek finely chopped
- 25 g baby spinach finely chopped
- ¼ red pepper finely chopped
- 1 tomato chopped and seeds removed
- Salt and freshly ground pepper
- 25 g low fat grated cheddar cheese
- Pre-heat oven to 190C fan
- Spray a 6 cup aluminium / silicon muffin tin with cooking spray
- Whisk the eggs, milk and parmesan cheese together in a pouring jug, season a little
- Mix all the finely chopped vegetables into a bowl, then portion into the 6 muffin cups
- Pour the egg mixture into each muffin cup, making sure there's an equal amount in all 6 muffin cups. Mix it in with the chopped vegetables
- Divide the grated cheddar cheese topping between the 6 muffin cups
- Bake in the centre of the oven until egg is set for about 15 to 20 minutes
Makes 6 muffins. Suggested portion size is 3 each. The nutrition label is based on 3 each.
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And thanks Amanda for our usual Thursday thinking out loud blog post sharing opportunity! 😀