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Breakfast Muffin

posted Oct 20, 2016, 9:55 PM by Rebecca Smith   [ updated Oct 20, 2016, 9:55 PM ]

It is an exciting day when we can eat a Muffin for breakfast!  But this is no typical muffin.  It is low in calories and good for you.

  • 470g – shredded potato
  • Spices/seasonings of choice
  • 180 mL egg white
  • 170g low fat/fat free cheese
  • 45g red capsicum
  • 15g cooked diced ham


  • Preheat oven to 205 degrees C
  • Spray muffin tray with non-stick cooking spray
  • Distribute and line 12 muffin tins with shredded potato
  • Lightly spray shredded potato with cooking spray
  • Season potato to taste (I use garlic, onion powder and cayenne pepper for a kick).
  • Brown potato in oven for 10-12 minutes
  • Add egg whites, cheese, capsicum and ham into mixing bowl, stir well (like scrambling eggs).
  • Distribute mixture evenly through shredded potato cups
  • Cook for a further 13-15 minutes in the oven 
Note: Feel free to opt for regular cheese, eggs or bacon, please be aware this will increase the protein, fat and carbohydrate content.