Grab and Go Egg Muffins

Breakfast is my favourite meal of the day. However when  I've got to be at work at 8am, it doesn't leave a lot of time for it. I'm an avid fan of overnight oats (recipe coming soon!) but recently, I've been trying to reduce my sugar intake. This means that adding maple syrup to my porridge is something I want to do less of. So having something quick and easy, which isn't toast, is quite tricky. My solution? Grab and Go Egg Muffins!These egg muffins are delicious. So delicious, that Tom and I proceeded to eat two each before the end of the night... oops! They are packed with protein, contain essential healthy fats, as well as yummy vegetables. No sugar in sight. Hoorah! They're also Low FODMAP, making them a perfect breakfast or snack alternative for someone who is starting out on the diet.

In fact, these muffins are so good, why limit them to breakfast food? A few days after making them, I ran out of time to make my work lunch. Solution? A grab and go egg muffin! Problem solved.

You'll need:8 Large Free Range Eggs1/4 cup of Almond Milk1 cup of Lactose Free Cheese2 handfuls of Spinach, chopped4 slices of Bacon, cooked and sliced1-2 tsp PaprikaA pinch of saltA sprinkle of pepper

Heat the oven on to 180°CCook the bacon in coconut oil, and chop into small pieces.Crack the 8 eggs into a big bowl and whisk them together.Add in the almond milk,cheese, bacon, chopped spinach, paprika, salt and pepper.Mix well.Grease your muffin tray cups with coconut oil (mine is a 12 cup muffin tray) and add the mixture into each one until they're about half full.Place in the oven for 25 minutes and let them bake!Take them out and make sure to let them cool for at least 20 minutes.

The muffins will last 5-6 days in an airtight container in the fridge. I've been eating them in the morning, cold or warmed up in the oven or microwave.

Let me know if you make these muffins! If you do, tag me on Instagram @oliviabossert :)

This recipe has been adapted from the lovely Julia's Album