This is one of my favourite go-to breakfasts. The Avocado & cream cheese flavours really make it taste delicious! Topped with scrambled egg to add a nice dose of morning protein! The muffin used is also a new favourite of mine!
Toasting muffins are something that are fairly new to me. When I started my journey on Slimming World I bought the wholemeal ones from Aldi which were classed as your Healthy B ( I think they still are, but best to double check!) When I switched to calorie counting, I didn’t realise that they were actually quite low in calories too!
I buy these regularly now, and don’t just top them with the topping here, but also make my own McDonalds McMuffin Fakeaway with them!
They’re a great in-between for regular toast and a bagel, and the choice of toppings is endless!
Other toppings for your muffin could include creamy garlic mushrooms, or you could make your own eggs Benedict!
Cream Cheese
I can’t believe how long it took me to discover Philadelphia Lightest! I always knew that you could get low fat cream cheese, which I bought from Aldi, however decided one day to do my shop at Tesco instead. Learning that this Philadelphia Lightest was only 29 calories per 30g actually blew my mind a little! And the fact that it still tastes amazing is another hit!
More delicious recipes:
If you make this recipe, be sure to leave me a comment below letting me know what you think! Why not take a snap and tag me on Instagram? @thesliceofjess
*Calorific value may change depending on brands of food used*
Avocado & Egg Muffin
1
servings30
minutes40
minutes300
kcalIngredients
1 Toasting Muffin
30g Philadelphia Lightest
1/2 an Avocado
2 Eggs
Salt & Pepper to taste
Spray Oil
Directions
- Start by slicing your toasting muffin with a bread knife, pop in the toaster
- Remove the avocado from it’s skin and mash in a bowl, add salt & pepper for taste.
- Whisk your eggs and scramble in a pan
- Spread the Philadelphia across your toasted muffins, add the avocado & scrambled egg on top!
Notes
Last Updated: 16th December 2021