We do a lot of early morning walking these days and grabbing breakfast on the fly can be a bit of a challenge which is why I have started rustling up these breakfast omelette muffins to take with us. They are great for shoving in your bag for a morning snack, for taking on a picnic or for having at home (which we did the next day). An added bonus is that you can freeze them and bring them out as and when you need them!
In the middle of this year, I decided that I was going to up my fitness game and get moving more. Working from home can play havoc on the waistline and once I couldn’t fit into some of my favourite trousers, I knew that the time had come to do something about it. And that is where our walking came in.
We are really pretty active anyway and always aimed get out 10,000 steps per day, but it wasn’t really making too much of a difference to my mid section bulge. So We decided to up the steps by getting up earlier (6:30am) and walking the 3.5 miles to town and then to town from Salford every weekday and into and around town on a Saturday morning.
Doing this had both advantages and disadvantages. For one we were getting the extra steps, but on the Saturday our wanders would take a little longer and we would be drawn to breakfast in town. OK for an occasional treat, but we couldn’t get into the habit of doing it weekly – both for the weight and the money.
So I had to come up with something that would last to town and also fill us up with some good protein too. I’m about losing the fat, not the muscle, so protein is key.
So the Breakfast Omelette Muffins came to the rescue.
Filled with whatever you have to hand, these little breakfast omelette muffins are a perfect picnic finger food. In mine, I popped some diced spring onions, frozen peas, frozen sweetcorn, vegan frankfurters and some sliced fresh spinach, then the eggs and a little sprinkling of cheddar to top them off. I was able to get them sorted, mixed and in the oven while we were drinking our morning tea and getting ready. Of course, we also took a flask of tea to enjoy with it too!
As you can see, I didn’t manage to get many pictures of the preparation – only the getting ready to eat bit! Next time I make them, I’ll add some more pictures…
1/2 cup frozen peas
1/2 cup frozen sweetcorn
4 spring onions, finely diced
2 defrosted vegan frankfurters, finely sliced into circles
handful of spinach leaves, finely sliced
100 g grated cheddar cheese
8 large free range eggs, whisked together
freshly ground pepper
preheat the oven to 190 C
grease the cups of 12 muffin tray holes (make sure it is well-greased as they have a tendency to stick)
mix all the vegetable ingredients in a large bowl
whisk the eggs together
divide the vegetable mixture between the four holes and follow with the egg mixture
sprinkle a little bit of cheese over each of the muffins
pop in the oven for 18-20 minutes until cooked through
leave to cool slightly and then with a knife, remove them from the tin
I popped them straight into tubs ready to take with us, or you can let them cool ready to freeze or eat them straight away.
To reheat the muffins, pop them in the microwave for 2 minutes on a medium heat. The second day we had them with potato waffles and beans.
We enjoyed ours with a dab of Encona chilli sauce and a cup of tea from our flask during a little break in the Castlefield Bowl. It gave us chance to ill up before carrying on with our wanders and refueling for a hike in the afternoon.
You can run these up for yourselves or the kids for when time is tight and you need something to fill you up and give you that little extra protein hit! Plus, you can add whatever you want. Broccoli would be a great addition for both taste and upping the protein levels.
Happy breakfast omelette muffin picnicking (while the weather is good!)
What is your favourite breakfast to have when time is tight?
Share in the comments 🙂
- 1/2 cup frozen peas
- 1/2 cup frozen sweetcorn
- 4 spring onions, finely diced
- 2 defrosted vegan frankfurters, finely sliced into circles
- handful of spinach leaves, finely sliced
- 100 g grated cheddar cheese
- 8 large free range eggs, whisked together
- freshly ground pepper
- preheat the oven to 190 C
- grease the cups of 12 muffin tray holes (make sure it is well greased as they have a tendency to stick)
- mix all the vegetable ingredients in a large bowl
- whisk the eggs together
- divide the vegetable mixture between the four holes and follow with the egg mixture
- sprinkle a little bit of cheese over each of the muffins
- pop in the oven for 18-20 minutes until cooked through
- leave to cool slightly and then with a knife, remove them from the tin
- I popped them straight into tubs ready to take with us, or you can let them cool ready to freeze or eat them straight away