These Slimming World breakfast muffins are great to grab-and-go. Egg muffins packed with ham and mushrooms are an easy breakfast for even the busiest

½ Syn per serving
40 minutes
Serves 4
Make these muffins vegetarian by swapping the ham for cooked pepper chunks.

Ingredients

Low-calorie cooking spray
250g mushrooms, diced or sliced
120g lean ham, visible fat removed, roughly chopped
4 spring onions, finely chopped
8 eggs
3 level tbsp skimmed milk
Instructions

Preheat your oven to 200°C/fan 180°C/gas 6.
Spray a non-stick frying pan with low-calorie cooking spray and place over a medium heat. Fry the mushrooms for 10 minutes or until golden. Stir in the ham and spring onions.
Put the eggs and milk in a bowl, season lightly and whisk well.
Spray 8 holes of a reliably non-stick muffin tin with low-calorie cooking spray. Spoon in the mushroom mixture and pour in the eggs. Bake for 20-25 minutes or until golden and slightly risen.
Leave to cool slightly before easing the muffins out of the tin. Serve them warm or leave to cool completely, then store in an airtight container in the fridge for up to 3 days and enjoy either cold or thoroughly reheated.