Imagine this. You’re training for the morning is done! You’ve come home, literally hoped off the bike and now you have 30min to shower, get dressed, pack your bag and leave for work.
Notice something missing?
They weren’t joking when they said it was the most important meal of the day. Missing this meal can detriment your training effort and leave you tired, miserable and weak. These little egg and bacon muffins are your perfect go-to. Now most people when they think of a quick breakfast think of toast, cereal, a McMuffin- all of these fill you up for all of 20min before you’re hungry again. Here’s a better solution for you. I make these up when I have to get to school straight from a early training session- these are my Badass Breakfast Muffins.
This versatile little things are PROTEIN PACKED and absolutely delicious. Eggs are naturally high in protein and are shown to reduce inflammation of the muscles – perfect for after your hard training ride.
These are something to take the time out to make. They freeze really well and keep in the fridge for about 3 days. They even make a decent lunch, served along side some steamed vegetables or a fresh salad. Enjoy them and tag your creations on Instagram with #Cyclingcook and #marathonMTB
1/2 cup oat flour (rolled oats blended into a flour)
2 tbsp oil from the sun dried tomatoes or olive oil
1/2 cup sliced sun dried tomatoes
1 sliced rasher of lean short cut bacon
200g diced steamed sweet potato
2 chopped spring onions
1 handful chopped baby spinach
50g crumbled feta or goats cheese (optional)
1 handful of chopped fresh basil
2 tsp dried mixed herbs
2 tsp baking powder
2 tsp salt
2 tsp pepper
1. Pre-heat oven to 220C. In a bowl beat the eggs, baking powder, salt and pepper and dried herbs together until combined- set aside
2. Place the sliced vegetables and the sliced rasher of bacon together in large bowl and toss together to combine.
3. Pour the egg mixture over the vegetables – fold in the flour and the feta cheese and mix until all combined.
4. Line a muffin tray with 8 muffin liners and pour the mixture evenly into them. Roughly chop or tear the basil and top the muffins.
5. Turn the heat of the oven down to 160C and bake for 30min or until a tooth pick comes out clean. Allow to cool for a few minute before serving with a fresh salad and a tbsp tomato relish.
– Wholewheat flour can be subbed for oat flour
– This is a very versatile recipe in which any vegetables, meats or mix of flavours can be used. Some of my favourites are pumpkin, broccoli, fresh tomato, zucchini and shredded chicken.
– you can top with cheese if you like.