Breakfast muffin recipe for after your morning workout
Our breakfast muffin recipe is the perfect healthy start to your day. Full of protein, they’re ideal for enjoying after a morning workout. They’ll help you to feel sustained and nourished all morning long.
Eggs are one of our all-time health heroes. These wellbeing wonders are a rich source of selenium, vitamin D, B2, B6, B12 and minerals including zinc, iron and copper.
We love to make a batch of these delicious muffins so there’s always one to hand. Once cool, you can store each breakfast muffin in an airtight container in the fridge for up to two days. They’re ideal if you’re on the go and busy families are sure to love them!
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- 2 chipolata sausages, cut into 4 chunks each
- 8 organic eggs
- 2 tsp dried oregano
- 4 cherry tomatoes, quartered
- Sea salt and pepper
- Preheat oven to 180°C/350F/gas mark 4. Cook the sausage chunks under the grill, then set aside.
- Whisk the eggs in a bowl, then mix in the oregano and season with salt and pepper.
- Divide the mix between eight greased muffin-tray holes and add two chipolata chunks and two quarters of cherry tomato to each.
- Bake in the oven for ten to 12 minutes until firm.
- Leave to cool and store in an airtight container in the fridge for up to two days.