Savoury Cheese and Tofu Muffins

​Whether it be for a quick breakfast bite, or a lunch box filler, these savory Cheese and tofu muffins will hit the spot.

Super moist and delicious!  

And the best part??

ONLY 1.8g Carb and 10g Protein per serve!!!

Ingredients

• 6 Medium eggs
• 2 tablespoon, Oil – Olive
• 10 g, Tuscan Seasoning (mixture of Rosemary, garlic Flakes, salt, pepper etc)
• 30 g, Parmesan grated
• 1 medium Leek sliced
• 15 g, Minced Garlic
• 2 x Chicken Stock Cubes – (home made frozen chicken stock cubes)
• 4 large strips of Bacon
• 150 g, Cheese, cheddar grated
• 500 g, Organic Tofu, Firm and crumbled
• 1 container (247.50 gram), Chopped Spinach (frozen)
• 3 Tbsp. Psyllium husk
• salt and pepper 

approx.Method

Pre -heat your oven to 180’C/360’F
Its as simple as adding everything to a bowl,  crumbling the tofu, chopping the bacon, adding the eggs  and mixing together. 
​
Use cupcake trays and patty cases, divide he mix into 24 (approx. 1 heaped Tbsp. of wet mix per patty case)

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All recipes and images are the property of CR nutrition. I'd love for you to share the link to my recipes, however, please do not copy without credit. Thank you and Enjoy!! Carrie Ross: Holistic Nutritionist | BSc Nutritional and Dietetic Medicine | Bariatric Health Coach | Social Trainer |Author of:->
The Balanced Macros - Bariatric Nutrition Program.
->The Fresh Start Reset - Bariatric Mind and Body Reset
->Bariatric Jump-start - Mind-Body-Belly Challenge. 

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