Eat Like A Player: Breakfast Egg Muffins

Eat Like A Player: Breakfast Egg Muffins

Start the day right with these great breakfast snacks

After the great reception to Sunday's Chicken Fajita Wraps and Herby Sweet Potato Fries from our Performance Nutritionists at Thorp Arch, next up we've got... Breakfast Egg Muffins!
Top Tips: Quick, easy, high protein meal or snack. Enjoy this as a mid-afternoon snack or dinner if trying to lean up! Feel free to experiment with different vegetable or spice combinations. Store well, so suitable for weekly meal prep!
Serves: 12 Muffins
Cooking Time: 30 minutes
KCals: 126
Proteins: 11g
Carbs: 1g
Fats: 9g
10 Large Eggs
8 Bacon Rashers
100 ml Semi Skimmed Milk
1 Cup of Baby Spinach
50 g Cheddar Cheese
1 Tbsp Black Pepper
1 Tbsp Chopped Fresh Chives

1. Preheat the oven to 180 degrees celsius.

2. Whisk eggs and milk, then add the grated cheddar. Mix well. 

3. Fry bacon on a non-stick pan at a medium heat until crispy. Transfer to a sheet of kitchen roll and pat dry to remove excess oil.

4. Chop the bacon into small pieces, then add to the egg mixture, along with fresh chive and roughly chopped spinach.

5. Finish the mixture with black pepper and a pinch of salt. 

6. Grease a 12 cup muffin tray and divide mixture evenly.

7. Bake in the oven for 20 - 25 minutes until golden on top.

8. Cool before carefully removing from the tray. Enjoy!