Heya – I just made some easy breakfast muffins that you pop in the freezer and microwave in the morning (they can last up to 30 days)!
FOLLOW MY RECIPE BELOW:
- Spring Onions
- Mince Meat
- Wholemeal Muffins
- Jarlsberg Cheese
- Cage Free Eggs
- Wet Paper Towel
- Brown paper
- Cut up the mushrooms (as many as you like) and the spring onions (again, as many as you like – I like a lot). Place into small bowl and leave to the side.
- Place your mince into a large bowl with salt, pepper and rosemary. Mix and then roll into balls. Heat some oil on medium-high in a large fry pan, once hot – add your mince balls and squash into patties with a spach. Cook until cooked.
- While the patties are cooking – get out a mug and crack 5 cage free eggs in, give it a good mix then pop through the spring onions and mushrooms.
Place the mug filled with egg, mushroom and spring onions into the middle of a plate (my picture says otherwise, but ignore that. Place your ham pieces around it. Microwave for 2 minutes. Take out the cooked ham and place aside. Stir the egg mixture and microwave for a further 2-3 mins, until cooked (not scrambled).
- Once the patties and egg are cooked. Use a knife to cut around the edges of the egg to get out of the mug. Cut into 1cm slices. Seperate however many muffins you’re using (I made 10, 5 for me and 5 for Jaz). Place some spinach on the muffins, followed by – the cooked ham, the slice of egg, the mince patty, a slice of cheese and a muffin.
- Grab the paper towel and sprinkle it with some water from the tap. Wrap the muffin in the wet paper towel and then wrap it with some brown paper. Repeat for all muffins. Place in a ziplock bag and then throw in the freezer.
- In the morning, grab one out of the freezer. Unwrap the brown paper and place the muffin in the microwave for 2mins with the paper towel still around it. Once finished, let it cool and then enjoy 😉