I am the world’s worst when it comes to eating breakfast. I regularly work from home which sees me logging onto my laptop and not emerging until lunch time, when I usually grab a quick sandwich and take the dog for a walk. Breakfast just seems to slip my mind and I know how important it is. I can tell when I’ve not eaten breakfast as I lack energy and struggle on the run up to lunchtime, regularly reaching for the chocolate!
I invested in a barbecue yesterday and had a bit of a revelation whilst I was sat watching the coals burn out yesterday, surely I could do something with the heat? Some batch cooking ensued and I made, possibly the easiest breakfast muffin recipe ever.
These Lio Licious pouches contain 100% natural freeze dried ingredients that have a ridiculously long shelf life. This is great for me as I am dreadful at keeping my fridge stocked. These can be stored in the cupboard and used when needed. They also have some different ingredients that I haven’t seen freeze dried before, such as the caramelised red onion and a few different type of cheese. I pretty much popped them in some eggs and went with it. Here’s the recipe –
Barbecue Cheese and Onion Breakfast Muffins
Ingredients – Makes 3
2 Tablespoons of Lio Licious grated red leicester cheese
1 Tablespoon of Lio Licious caramelised red onion
Pinch of salt and pepper
Whisk the eggs until light and fluffy.
Add all the other ingredients and pour into silicon muffin cases.
Put the filled muffin cases onto a baking tray and place in your cooling barbecue.
If your barbecue has a temperature control, try to keep this around 250 degrees Fahrenheit and bake covered for 20 minutes.
Once the mixture has set, remove from the barbecue and leave to cool, before turning out.
They will keep in an air tight container in the fridge for a couple of days. Either enjoy on their own or cook up some bacon and sausage for a twist on the full English. Easy, no?
In collaboration with Lio Licious.