These bacon and egg muffins are a favourite of mine! They are super easy and quick to make and are paleo, GF, DF, high in protein to help support blood sugar balance and to switch off your hunger hormones. They make a great grab and go breakfast option, or enjoy them for lunch alongside a salad. They are also a great addition to kids lunch boxes!
Ingredients:
Method:
Preheat the oven to 200ºC. Grab a muffin tray and lightly grease 6 muffin cups with oil.
Use bacon rashers to line the edges of the muffin cups. Press the bacon around the sides and using any leftover bacon to line the bottom of the cups.
Wisk eggs, salt and pepper together into a bowl. Then add the chopped veggies and stir together. Pour mixture into the center of the muffin cups.
Bake for 15-20 minutes until the egg are cooked through. Let sit for a minute and then, using a knife or spoon, gently remove the muffins from the tray.
Ingredients
Directions
Preheat the oven to 200ºC. Grab a muffin tray and lightly grease 6 muffin cups with oil.
Use bacon rashers to line the edges of the muffin cups. Press the bacon around the sides and using any leftover bacon to line the bottom of the cups.
Wisk eggs, salt and pepper together into a bowl. Then add the chopped veggies and stir together. Pour mixture into the center of the muffin cups.
Bake for 15-20 minutes until the egg are cooked through. Let sit for a minute and then, using a knife or spoon, gently remove the muffins from the tray.
