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