MEXICAN BREAKFAST MUFFINS WITH TIJUANA HOT SAUCE
These are great to make ahead, store in an airtight container and have for on the go. Using a large jug to mix everything in allows you to easily pour it into the tin later on.
1 tbsp olive oil, plus a little extra to grease
1 red pepper, finely diced
1 x 160g tin sweetcorn, drained
1 red chilli, thinly sliced
75g baby spinach
4 spring onions, thinly sliced
250g cooked turkey, chopped
2 tbsp Tijuana hot sauce
4 egg whites
Sea salt and freshly ground black pepper
Preheat the oven to Preheat the oven to 180˚C/350˚F. and grease a 12 hole muffin tin and set aside.
Heat the oil in a large frying pan over a medium heat. Add the pepper and sweetcorn and fry for 4-5 minutes or until they’ve picked up a little colour, stir through the chilli and spinach until wilted.
Finally add the spring onion and turkey along with the hot sauce sauce to peppers. Stir to combine and season.
In a bowl, beat eggs with salt and pepper. Add the contents of the pan and stir to combine. Divide the mixture evenly among wells of the muffin pan. Bake for 20 minutes until eggs are set.
Calories 900, Carbs 65.4 grams, Fat 21.4 grams, Protein 100 grams