These versatile, slimming friendly Breakfast Muffins will get your day off to a great start – perfect if you're counting calories or following a plan like Weight Watchers.
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For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!
These Breakfast Muffins will keep you full for hours. You can also chill these and keep them in the fridge to munch on, or save them for lunch!
You can put anything you fancy in them too – why not have any experiment. Just make sure you check the nutritional values of any ingredients you add.
You can easily adapt them to suit your tastes – add peppers, cheese, spring onion, broccoli – whatever you fancy! Just remember to check the nutritional values of anything you add.
What diets are these Breakfast Muffins suitable for?
These Breakfast Muffins are suitable for gluten free diets.
They can also be made suitable for vegetarian diets by omitting the following ingredient or using a vegetarian substitute:
- Bacon medallions
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
How Weight Watchers friendly are these Breakfast Muffins?
- You need to count 5 Points per portion of this Breakfast Muffins recipe if you’re on WW Green.
- You need to count 1 Point per portion of this Breakfast Muffins recipe if you’re on WW Blue.
- You need to count 1 Point per portion of this Breakfast Muffins recipe if you’re on WW Purple.
Do you need any special ingredients to make Breakfast Muffins?
Definitely not! You should be able to make these muffins with things that you already have in your fridge and cupboards, and the only other thing you’ll need is a muffin tray.
Preheat the oven to 200°C.
Spray 9 muffin trays with low calorie cooking spray.
Beat together the eggs and cottage cheese.
Lightly fry the bacon, grated courgette, mushrooms, red onion and spinach in a pan with a couple of sprays of low calorie cooking spray.
Mix this with the egg mixture and pour into the prepared muffin trays.
Cook at 200°C for about 20 minutes until set and golden.
What should you should serve with these Breakfast Muffins?
You can make these into any sort of meal you like but they’d also work with the suggestions below. Either eat them on their own, for brunch, as part of a cooked breakfast, or even take them with you on a picnic!
How do you know when these Breakfast Muffins are cooked?
You should cook this recipe until the muffins are golden on top and just cooked in the centre.
This should take approx 20 minutes in the oven.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep these Breakfast Muffins in the fridge?
Once you’ve served it, ideally you should eat this dish within 4 hours.
If you allow any left overs to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of these Breakfast Muffins in the fridge for approximately 3 days or so.
Can I freeze these Breakfast Muffins?
These Breakfast Muffins are best made from fresh. You can freeze them, but it can affect the texture of the egg.
How do I reheat these Breakfast Muffins?
From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
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These versatile, slimming friendly Breakfast Muffins will get your day off to a great start – perfect if you’re counting calories or following a plan like Weight Watchers.
- KCals 256
- Carbs 11G
- 5 Green
- 1 Blue
- 1 Purple
- 6 eggs
- 100 g very low fat cottage cheese with chives
- 3 bacon medallions diced
- 1/2 courgettes grated
- 2 large mushrooms finely chopped
- 1 red onion finely chopped
- Handful of spinach
- Low calorie cooking spray
We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.
Please do not screenshot this. Recipes are updated often
- Preheat the oven to 200°C .
- Spray 9 muffin trays with low calorie cooking spray.
- Beat together the eggs and cottage cheese.
- Lightly fry the bacon, grated courgette, mushrooms, red onion and spinach in a pan with a couple of sprays of low calorie cooking spray.
- Mix this with the egg mixture and pour into the prepared muffin trays.
- Cook at 200°C for about 20 minutes until set and golden.
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