Healthy Breakfast Muffins Recipe

Instructions:

1. Preheat your oven to 200°C/fan 180°C/gas 6.
2. Spray a non-stick frying pan with low-calorie cooking spray and place over a medium heat.
3. Fry the mushrooms for 10 minutes or until golden.
4. Stir in spring onions.
5. slice the smoked salmon into thin strips
6. Put the eggs and milk in a bowl, season lightly and whisk well.
7. Spray cake mold with low-calorie cooking spray. Spoon in the mushroom mixture and pour into the
8. eggs. Bake for 20-25 minutes or until golden and slightly risen.
9. Serve them warm or leave to cool completely, then store in an airtight container in the fridge for up to 3
10. days and enjoy either cold or thoroughly reheated.

Tips:

1.  Don’t forget to season the egg mixture with your preferred seasonings. A pinch of salt, pepper, and perhaps some herbs like thyme or oregano can add extra flavor.
2.  Keep an eye on the muffins while they’re baking to prevent overcooking. They should be firm to the touch but not overly dry.
3.  If you plan to store the muffins for a few days, it’s a good idea to individually wrap them in plastic wrap or aluminum foil before placing them in an airtight container.
4. This can help maintain their freshness and prevent them from sticking together.
5.  If you’re reheating the muffins, you can do so in the microwave for a quick warm-up or in the oven for a few minutes to restore their crispness.