'Gorgeous' lemon and poppy seed breakfast cakes that are 'perfect' for meal prep

For those of us with a busy schedule, it can sometimes be difficult to eat breakfast. Often you'll find that there just isn't time, which is why meal prepping can be a godsend.

Having a tasty breakfast prepared and ready to grab when you're on the way out of the house is a great way to kickstart your day, and even better if it contains protein - an essential nutrient for staying strong and keeping you fuller for longer.

Foodies on TikTok are going wild for one creator's recipe for lemon and poppy seed breakfast slices, which contain no added sugar and boast an impressive 14.4g of protein per serving. They're also only 247 calories each, which is ideal if you're on a weight loss journey.

The recipe was shared by @alicelovesbreakfast in a video which has amassed an impressive 497.9k views at the time of writing. The 'amazing' cakes contain no added sugar and can be baked in just 20 minutes, and then enjoyed throughout the week.

In the caption, Alice said: "These lemon and poppy seed breakfast slices are a perfect meal prep idea, great on its own or served with yoghurt. They contain no added sugar and are so quick to make. This recipe mainly gets its protein from the protein powder, eggs and yoghurt milk."

Here's everything you need to make this recipe, which serves eight. Make sure to store them in an airtight container, where they will stay fresh for three days, otherwise you can freeze them.

Lemon and poppy seed slices

Ingredients

• 2 eggs

• 450g thick Greek yoghurt

• 75g honey

• 1/2 lemon zested

• Juice of 1 lemon

• 50g vanilla protein powder

• 100g oat flour (blended oats)

• 50g semolina flour (substitute with ground nuts or additional oat flour)

• 2 tbsp poppy seeds

• 1 tsp baking powder

For the drizzle

• Juice of 1 lemon

• 1 tbsp honey

Method

1. Preheat your oven to 180C (350F)

2. In a bowl, mix together the eggs, yoghurt, honey, lemon zest and juice, then fold in the protein powder, flours, poppy seeds and baking powder until everything is thoroughly combined.

3. Split the mix into a lined mini loaf tray or muffin tray and bake for 20 minutes.

4. After the time is up, remove the tray from the oven and use a toothpick to poke holes in each one - this will help them absorb the drizzle.

5. Mix together the honey and lemon mixture and spoon it over each slice, allowing the cakes to soak up all of the liquid.

6. Once they have cooled down, drizzle with some icing if you like, and serve. Alice said: "I guarantee if you make this for meal prep this week, you won't be disappointed."

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