Adult
31st Jul 2020

These protein-packed, gluten-free muffins are freezer-friendly and easily reheated for a quick, on-the-go breakfast.

Between getting the kids up, packing lunchboxes, squeezing in a workout, and racing out the door, it’s safe to say our morning routines can be choc-a-block.

Breakfast can sometimes be the first things to go when our schedules get busy. But, skipping the first meal of the day may leave you lacking essential nutrients and could make you feel sluggish, foggy and hungry.

If you need breakfast in a hurry, these quick and nutritious breakfast muffins are a great grab-and-go option.

Not only are they gluten-free, they’re also packed full of important nutrients to kick-start your day.

Eggs provide a source of protein to help keep you fuller for longer as well as 11 different vitamins and essential nutrients. This includes vitamins A and E to support a healthy functioning immune system, choline to support cognitive function, and lutein to support eye health.

Throw some spinach in the mix and you’ve got a source of vitamins A and K, folate and iron, as well as some cherry tomatoes for a source of antioxidants and vitamin C.

Give this delicious and nutritious recipe a try today!

Servings: 12 muffins

Total Time: 40 minutes

Ingredients

  • 14 eggs
  • 6 slices of nitrate-free short-cut, rindless bacon, chopped
  • 60g baby spinach
  • 1 cup cheese, grated
  • 12 cherry tomatoes, halved
  • Salt and pepper, to taste

Method

  1. Preheat the oven to 200°C (180°C fan-forced)
  2. Cut baking paper into 12 10x10cm squares and use to line a 12-cup muffin tray
  3. In a large bowl, whisk eggs to combine
  4. Add the bacon, baby spinach and grated cheese to the egg mixture and whisk until well combined
  5. Evenly distribute the egg mixture between the muffin cups
  6. Place two cherry tomato halves on top of each muffin
  7. Season with salt and pepper to taste
  8. Bake for 25 minutes or until muffins have risen and tops are golden

Notes

These muffins may be frozen in an airtight container and reheated for a quick, on-the-go breakfast option. Muffins are best reheated from frozen in a hot oven.

If you’ve found this recipe useful, you may enjoy trying the following:

Spiced Roast Pumpkin and Chickpea Soup

Healthy Gluten and Dairy-Free Banana Bread Recipe

Cooking With Kids: 5 Important Things To Know

This recipe has been developed by Brauer’s National Trainer Caitlin Daly. Caitlin is an avid foodie and certified nutrition professional, with a Bachelor of Nutrition and Food Science from the University of South Australia.

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