06/09/2026
This breakfast prep saves me so much time in the mornings and they’re getting a protein rich, high fibre start to the day.
Protein-Packed Breakfast Muffin Cups
Makes 10–12 cups
The breakfast I make once so I don’t have to make breakfast for my kids all week. Protein-rich, easy to grab and they reheat in minutes.
You’ll need:
• 2-3 organic spelt wraps (or any wraps)
• 6 eggs
• ½ cup milk
• ¼ cup plain flour (or gluten-free flour)
• 1 tsp baking powder
• Chopped bacon or ham
• Grated cheese
Method:
1. Preheat oven to 180°C.
2. Use a cookie cutter to cut rounds from the wraps.
3. Press one wrap round into each muffin tray hole.
4. Add chopped bacon or ham to the bottom of each cup.
5. Whisk together the eggs, milk, flour and baking powder. (I use the nutra bullet and blend)
6. Pour the egg mixture into each wrap cup.
7. Top with grated cheese.
8. Bake for 15–20 minutes, or until the egg is cooked through and the tops are golden.
For the week:
Let them cool, then store in the fridge. In the morning, simply reheat and serve.
