Batch Prep Breakfast Muffins

Ingredients: The ingredient amounts are for six portions.

• Egg 7
• Potato Bun 6, small
• Turkey Bacon Medallions 6
• Red Pepper 1, small
• Spinach 1 handful
• Cottage Cheese 30g or 1oz
• Cheddar Cheese 40g or 1.4oz, half-fat

Instructions:

Preheat oven to 180°C (355°F). Lightly grease a non-stick 6-cup muffin tray or use
silicone cups.

In a blender, combine eggs, cottage cheese, salt, and pepper. Pulse gently for 5–10
seconds just to combine. You can also whisk by hand or beat with a fork if
preferred.

Into each muffin cup, add chopped red pepper, chopped spinach and a sprinkle
of grated cheese Pour in the egg mixture until each cup is about 90% full.

Bake for 25 minutes or until the centres are just set and the tops are slightly puffed.
While the egg muffins are baking, air-fry bacon medallions at 180°C (355°F) for 8
minutes, or pan-fry until crisp.

Toast or warm your potato buns, then add one egg muffin and one bacon
medallion to each. Finish with your favourite sauce or extras like avocado or
tomato slices.