Prepare these high protein muffins for breakfast or use them as an afternoon snack. To increase fibre, simply shred any vegetable you have lying in your fridge- zucchini is one of my favourites!

Makes 6 muffins

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Ingredients:

6 eggs

1/4C light milk

1/4C light ricotta cheese

3 rashes short-cut bacon (finely diced)

4 button mushrooms (finely diced)

1 tomato (finely diced)

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Method:

1. Whisk together eggs and milk (season to preference).

2. Divide remaining ingredients into a 6 well muffin pan.

3. Evenly pour egg mixture over the cheese, bacon, mushroom and tomato.

4. Bake in a preheated oven at 180 degrees Celcius for 20 minutes or until golden.

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Written by 
Mary-Anne Chamoun
Mary-Anne is an Accredited Practising Dietitian and Accredited Nutritionist who has been working in a clinical setting since 2007. She has a particular interest in managing diabetes, malnutrition, IBS, inflammatory bowel disease, and weight loss.