Savoury breakfast muffins: A healthy start with a twist

You can also make savoury breakfast muffins without flour. Use the recipe below, but increase the number of eggs to 4 – this will bind this delicious snack. Egg muffins without flour can be an interesting variation for a gluten-free as well as high-protein diet. 

Adjust the muffin recipe to your dietary requirements. If you want the muffins to be richer in protein, add cottage cheese instead of yoghurt. You can replace yellow cheese with brine cheese in a Balkan style, such as Greek feta or Bulgarian sirene. This choice will also increase the protein content and limit saturated fats. 

Want to enrich the muffins with colourful additions? Add diced red bell pepper and olives. If you're in the mood for a meaty touch, throw in a few slices of ham or bacon fried in a pan.

Take eggs and yoghurt out of the fridge in advance to allow them to reach room temperature.

Ingredients:

                                      
• 1 courgette
• 500 millilitres of flour
• 1.5 teaspoons of baking powder
• 100 grams of grated yellow cheese
• 2 eggs
• 200 grams of natural yoghurt
• 2 tablespoons of olive oil
• 1 clove of garlic
• 1 teaspoon of dried or freshly chopped basil
• salt, pepper to taste

Instructions:

                  
1. Wash the courgette, dry it, and grate it on a coarse grater with the skin on. Sprinkle with salt and let it sit for 10 minutes.
2. Sift the flour into a bowl and mix it with the baking powder.
3. In a separate bowl, place the courgette after squeezing out the water, and mix it with the grated yellow cheese, eggs, natural yoghurt, and olive oil.
4. Add the flour with baking powder, garlic clove pressed through a crusher, a teaspoon of fresh or dried basil, a pinch of salt, and freshly ground pepper. Mix the ingredients with a large wooden spoon or a spatula.
5. Spoon the mixture into silicone muffin moulds. Bake for 25 minutes at a temperature of 200 degrees Celsius.