High Protein Chipotle Breakfast Muffins

Serves 6
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Directions

  1. 1In a baking tray, crack 6 eggs.
  2. 2Whisk the eggs together.
  3. 3Season with salt and chives.
  4. 4Bake at 180 C for 12-15 minutes.
  5. 5Once cooled, slice the baked egg into 6 equal squares.
  6. 6To the lean beef mince, add garlic powder, onion powder, salt, parsley, chipotle paste, and a squeeze of honey.
  7. 7Mix until the beef mince changes color.
  8. 8Use your hands to carefully shape six equal patties.
  9. 9Cook the patties in a pan with cooking spray on high heat for 2 minutes on each side until you get a crispy sear.
  10. 10On a toasted English muffin, add sriracha mayo.
  11. 11Add low-fat cheese.
  12. 12Add the beef patty.
  13. 13Add an egg slice.
  14. 14Place the sauced top bun.
  15. 15Wrap them up in foil.

Ingredients

  • 720 g lean beef mince
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1 tsp parsley
  • 20 g chipotle paste
  • 1 tbsp honey
  • cooking spray
  • 6 large eggs
  • to taste salt
  • chopped chives
  • 45 g lighter than light mayo
  • 15 g sriracha
  • 6 English muffins
  • 6 light cheese singles

Equipment

baking trayforkpizza cutterpanspatulafoil

Tips

  • Wrap the muffins in foil and store in the fridge for up to 7 days.
  • To reheat, remove the foil, wrap in a damp paper towel, and microwave for 2 minutes, flipping over halfway.