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Unislim Recipes

Egg and bacon muffins

Name: Egg and bacon muffins
Yield: 6 minutes
Ingredients: Spray oil; 4 Rashers lean back bacon, diced (all visible fat removed); 4 Spring onions; 1 Small red pepper, deseeded and diced; A handful of baby spinach leaves, chopped; 4 Medium free-range eggs; 100ml Skimmed milk; A small bundle of chives, sniped; 80g Low-fat cottage cheese; Salt and freshly ground black pepper

Make up a batch of these muffins - they keep well in the fridge overnight. Packed with protein, they're a light and healthy way to start the day. Each muffin contains only 100 calories, so go on...treat yourself to two.

Preparation Time	10mins
Cooking Time	2530mins
Level	Easy
Serves	6 minutes
Free Food	FF

Ingredients

Spray oil

4 Rashers lean back bacon, diced (all visible fat removed)

4 Spring onions

1 Small red pepper, deseeded and diced

A handful of baby spinach leaves, chopped

4 Medium free-range eggs

100ml Skimmed milk

A small bundle of chives, sniped

80g Low-fat cottage cheese

Salt and freshly ground black pepper

Method

Preheat the oven to 190°C, gas mark 5.

Lightly spray a frying pan with oil and cook the bacon, spring onions and red pepper over a medium heat for 4-5 minutes until the bacon is crisp and the vegetables start to soften. Stir in the spinach and remove the pan from the heat.

Lightly brush 6 non-stick muffin pans with oil and divide the vegetable mixture between them.

Beat the eggs and milk in a jug. Stir in the chives and cottage cheese, and season with salt and pepper.

Bake in the preheated oven for 20-25 minutes until set, golden brown and firm to the touch. Eat warm or leave to cool and store in an airtight container in the fridge.